Sprouted Fenugreek/Methi Salad

5 from 2 votes

Wholesome, high protein, sprouted methi salad recipe made from mung and fenugreek sprouts, fresh vegetables, herbs and, seasonings

Course Salad

Cuisine Indian

Keyword sprouted fenugreek salad, sprouted methi salad

Diet Gluten-Free, Vegan, Vegetarian

Method No-Cook

Prep Time 15

Total Time 15

Servings

Calories 137kcal

Author Bhavana Patil

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.