Sprouted Methi (Fenugreek) Seeds Sabzi

 Sprouted Methi (Fenugreek) Seeds Sabzi

 Ingredients  

• 1/3 Cup Fenugreek Seeds, Methi Dana
• 1/3 Cup Finely Chopped Onions
• 1 tsp Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Grated Jaggery (Use more to subdue bitterness)
• 1/2 tsp Grated Ginger
• 1 tsp Lemon Juice
• Salt to Taste

For Tempering

• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 4 to 6 Curry Leaves
• 1 Pinch Hing

 Instructions

 Sprouting the Methi

Wash the methi seeds and soak in 1 cup water for at least 4 hours. Drain the water and tie the methi seeds in a clean, cotton cloth. Set aside for 24 hours for the methi seeds to sprout well.

 Just before using, rinse the sprouted methi well and drain the water. However, ensure that the methi is wet when you add it to the onions. In a kadhai, heat the oil. Add mustard seeds and wait till they crackle. Add chopped onion, hing, and curry leaves. Reduce the heat to low. Stir-fry till the onions are translucent.

Add the rinsed methi and mix well. If the methi is very dry, sprinkle about 1 tbsp water. Cover and cook for 5 minutes. Add salt, turmeric, chilli powder and jaggery. Mix well and stir-fry for 2 to 3 minutes. Turn off the heat. Add  lemon juice. Mix well. Serve hot Sprouted Methi Seeds Sabzi with chapatti.