Sprouted Methi & Kachha Aam Salad Recipe is a great way to consume methi or fenugreek seeds which loose their characteristic bitterness once they are sprouted.The mild bitterness in the sprouted seeds is balanced by adding sour or sweet ingredients to the salad. This salad is prepared using methi seeds sprouts, raw mango and dried cranberries. Sour taste of raw mango and strong sweet and sour taste of cranberries balances the bitterness of methi seeds sprouts.
Serve Sprouted Methi & Kachha Aam Salad Recipe alongside a meal of Doli Ki Roti Recipe and Kasuri Methi Aur Aloo Rasedar Recipe for lunch or breakfast.
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For Fenugreek (Methi) sprouts:
Soak methi seeds in water overnight. Next day tie them in a muslin cloth and keep in a warm place or in a casserole for 1 day.
After 24 hours, open the cloth and you will see the sprouts. You will get about 1/3 cup methi seeds sprouts from 1/8 cup methi seeds.
Cooks in 5 M
Total in 25 M
To begin making Sprouted Methi & Kachha Aam Salad Recipe, get the sprouts ready and raw mangoes chopped.
In a bowl, combine raw mango, dried cranberries, walnuts and methi seeds sprouts. Mix well.
Now add lemon juice, honey, paprika and salt. Toss well so that the flavours combine well.
Serve Sprouted Methi & Kachha Aam Salad Recipe alongside a meal of Doli Ki Roti Recipe and Kasuri Methi Aur Aloo Rasedar Recipe for lunch. or breakfast.