About:

I know what you think- fenugreek seeds sprouts? Eh? Does anybody eat them? Somehow they are not on most people’s favorite list because of its bitterness… But I think they are very healthy and since its sprouted –protein rich as well, super easy to cook and I used black cumin with made this incredibly flavorsome! And there is “a trick” to making them taste good- simply cook the sprouts/fenugreek seeds until done, that’s it 🙂

Health benefits:

The health benefits of fenugreek include relief from anemia, loss of taste, fever, dandruff, stomach disorders, biliousness, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations, wounds and insomnia.

Yields-2 servings
Preparation time- 20 minutes (included cooking time of rice)
Cooking time-20 minutes

Ingredients:

• Brown basmati rice-1cup
• Methi sprouts-1/2cup
• Chopped onion- 1medium
• Chopped green chillies-2-3
• Turmeric-1/2tsp
• Oil-1tbsp
• Mustard seeds-1tsp
• Cumin seeds-1tsp (I used shahi jeera/black cumin)
• Curry leaves-2sprigs
• Channa dal-2tsp
• Urad dal/split black gram-2tsp
• Salt, lemon juice-to taste
• Chopped coriander/cilantro

Procedure:

For sprouting:

• Wash and soak methi seeds overnight. After soaking time drain water and cover the seeds with the wet muslin cloth/kitchen towel and allow it to sprout for a day or two.

Preparation step:

• Wash and soak brown rice for an hour, after soaking time drain water from rice and set aside.
• Now boil enough water in a saucepan –add soaked and washed brown rice, salt and cook until rice is fluffy and cooked.
• Once rice is cooked drain water completely and spread on a broad plate/pan until completely cooled.

For the rice:

• Heat oil in a pan, add mustard seeds as it splutters, add cumin seeds, channa dal, urad dal, curry leaves and saute for few seconds.
• Add onion, green chillies, turmeric and fry until onions are translucent.
• Add sprouted fenugreek seeds saute until cooked (~6-8minutes)

• Once the sprouts are cooked completely- add cooked rice , salt mix well and continue to cook on a medium low flame for 2-3minutes/ until the flavours are infused.
• Turn foo the flame and stir in some lemon juice.
• Garnish with fresh coriander/cilantro

• Serve with

Roasted peanut and cucumber Raita:

Flaxseed Raita:

Peanut Mint Chutney

Note:

• Brown rice can be replaced with the regular rice/basmathi rice/cracked wheat.
• If you feel sprouting is a long process, I can be used just after overnight soaking.
• If the sprouted fenugreek seeds are cooked/sauted completely until cooked the bitterness of the fenugreek seeds is not much here, but still if you feel the quantity of fenugreek seeds is more- feel free to personalise as per the taste.