Sprouting Fenugreek (Methi) Seeds, How To?
Ankurit Methi Dana
Sprouted or soaked methi seeds are very slightly bitter, but are not only delicious in all sorts of salads and stir-fries, they also have many health benefits according to Ayurveda, an ancient Indian medicine system. To keep a regular supply, start new seeds every 3-4 days. I use a ramekin dish, but you can use any shallow pot or container or empty salad box.
They are said to reduce blood sugar in diabetics and joint pain in arthritics. For this, you can eat dry, ground seeds also, but those are not as tasty as sprouted ones.
Methi sprouts are said to help treat menopausal symptoms and stimulates milk in breastfeeding women. They are a good source of various vitamins, minerals and trace elements.
Add methi sprouts to all sorts of mixed salads, to yoghurt to make a raita, to quick stir-fries. If using in cooking, stir-fry only slightly, otherwise all heat liable vitamins will be lost. Add methi sprouts to salads for a lovely crunch.
If you do not have time to germinate them, soak 1 tsp. methi seeds overnight in a small glass of water. Chew each morning and drink the soak water. This helps in reducing sugar in diabetes and pain in arthritis.
If using a sprouter, make sure that you wash it properly between each crop, using hot water and washing up liquid.
Buy seeds from food stores. Garden centre seeds may be treated with chemicals
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2017 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2017 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to firstname.lastname@example.org