Wholesome, high protein, sprouted methi salad recipe made from mung and fenugreek sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.
How to make Sprouted Methi/Fenugreek Salad
- To Sprout Methi Seeds: Soak the Fenugreek/Methi seeds in water for 4-5 hours. Drain the water completely. Cover the container with a wet cloth or paper towel. Keep it like that for a day atleast. You will see it sprout the next day. I kept it for 2 days as I wanted longer sprouts.
- To Sprout Green Moong Beans: Rinse and soak them in clean water for at least 8 hours or overnight. Drain the water and keep the drained green moong in a bowl, cover it with a damp cloth and keep it aside in a warm place for the day or two. You will see them sprouting. If you want longer sprouts, then keep it for one more day (splash some water on sprouts so they don't dry up).
- In a medium bowl, Add all the ingredients of the salad and squeeze the lemon, add salt, black pepper, chopped coriander and toss well until all the ingredients are mixed and well seasoned.
- Allow it to sit in the refrigerator for 30 minutes or so before serving.
Notes:
- Keeping salad to marinate for 30 minutes in the refrigerator gives the dish nice flavor.
- This meth seed sprouts salad recipe will stay fresh up to a day or two in the refrigerator when stored in an airtight container.
Variations
- You can add other vegetables such as chopped bell pepper, raw mango, and, sweet corn.
- Add some roasted peanuts or seeds like pumpkin seeds, sunflower seeds, or flax seeds for crunch and health benefits.
- You can make this salad with parboiled or steamed sprouts.
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Sprouted Moong Salad
- Boiled Peanut Salad
- Kakdi Koshimbir
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
Video Recipe
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Sprouted Fenugreek/Methi Salad
Wholesome, high protein, sprouted methi salad recipe made from mung and fenugreek sprouts, fresh vegetables, herbs and, seasonings
Ingredients
- ¼ cup Methi/Fenugreek Seeds Sprouted
- ¼ cup Mung Beans/Greem Gram/Moong Bean Sprouted
- ¼ cup Cucumber peeled and diced
- ¼ cup Carrot grated
- ¼ cup Pomegranate seeds
- 1 tablespoon Onion chopped
- 2 tablespoons Tomato chopped
- ¼ teaspoon crushed black pepper
- 2 teaspoon lime juice
- 1 tablespoon coriander leaves
- salt to taste
Instructions
- To Sprout Methi Seeds: Soak the Fenugreek/Methi seeds in water for 4-5 hours. Drain the water completely. Cover the container with a wet cloth or paper towel. Keep it like that for a day atleast. You will see it sprout the next day. I kept it for 2 days as I wanted longer sprouts.
- To Sprout Green Moong Beans: Rinse and soak them in clean water for at least 8 hours or overnight. Drain the water and keep the drained green moong in a bowl, cover it with a damp cloth and keep it aside in a warm place for the day or two. You will see them sprouting. If you want longer sprouts, then keep it for one more day (splash some water on sprouts so they don't dry up).
- In a medium bowl, Add all the ingredients of the salad and squeeze the lemon, add salt, black pepper, chopped coriander and toss well until all the ingredients are mixed and well seasoned.
- Allow it to sit in the refrigerator for 30 minutes or so before serving.
Notes
- Keeping salad to marinate for 30 minutes in the refrigerator gives the dish nice flavor.
- This meth seed sprouts salad recipe will stay fresh up to a day or two in the refrigerator when stored in an airtight container.
Variations
- You can add other vegetables such as chopped bell pepper, raw mango, and, sweet corn.
- Add some roasted peanuts or seeds like pumpkin seeds, sunflower seeds, or flax seeds for crunch and health benefits.
- You can make this salad with parboiled or steamed sprouts.
Nutrition
Calories: 137kcalCarbohydrates: 25gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 497mgFiber: 6gSugar: 6gVitamin A: 2855IUVitamin C: 9mgCalcium: 165mgIron: 3mg
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