Methi Sprouts Salad Recipe | No Oil Fenugreek Sprouts Salad

Healthy, Nourishing Salad Recipe using Fenugreek Sprouts or Methi Sprouts. Easy to make, detailed recipe with tips to sprout methi seeds at home.

If you are looking to incorporate Methi Seeds, Methi Dana (Hindi) or Fenugreek as part of your diet, you should definitely try this Oil Free Methi Sprouts Salad Recipe. A refreshing, quick salad recipe that is light and super crunchy.

Entertaining at home, festivals, holiday season means enjoying fried food, sweets or desserts. This salad recipe is the perfect detox for your system post all the festive binge.

Methi Dana or fenugreek seeds are widely popular for its cooling properties. It is also known to be diabetic friendly.

I am sure most stock this ingredient at home and do not get past using it other than the Idli / Dosa batter. You would be surprised to know that many regions across India have delicious recipes and delicacies, including pickles that are made with methi seeds.

South Indians like me add the seeds to podis or dry masala powders, sambar and even as a tadka (tempering) for specific recipes like Mor Kuzhambu. Methi Seeds, also known as Vendhayam in Tamil is also consumed as post partum food to increase lactation.

It is quite easy to make Methi Dana Sprouts at home. I make a small batch once a month and use it for 2 to 3 dishes.

How to grow Methi Sprouts at home?

1. Wash and soak the Methi Dana or Fenugreek seeds in water overnight.
2. The next morning, drain all the water (very important) and then spread it in a steel container with lid. You can also sprout in a casserole or hot pot.
3. Keep this container (with lid closed) inside the microwave oven or OTG (switched off) and allow the seeds to sprout (undisturbed).
4. It takes anywhere between 36 to 48 hours to sprout depending on weather conditions. It took me 30 hours (Mumbai Climate).
5. Once the seeds have sprouted, shift the container to the refrigerator and use as required.
6. The sprouts stay fresh for up to 4 or 5 days. Use dry spoon when removing sprouts from the container.

Note - You can also tie the seeds in a cloth and place it in a warm place or a microwave but I find the container quite convenient because it can be placed in the refrigerator after the sprouting process has completed.

Ensure the container is wide (breadth) so that the seeds have enough space to sprout and not decay.

I am sure you must be wondering, "How on earth will a salad with Methi Seeds taste good" or "Aren't fenugreek seeds supposed to taste bitter"? Well, let me assure you that once you taste this salad, you will change your perception.

Methi seeds are bitter - I agree! However, sprouting the seeds reduces the bitterness to a large extent and makes it super crunchy and totally edible too. I promise!

I say this with all honesty because my better half is a very tough person to please especially when I try to sneak such ingredients.

For me, personally, once he likes something, I am super confident about making it a regular feature at home and post on the blog as well.

Once you take a look at the ingredients below, you will love the salad even more!

Also, like most of my recipes, the ingredients are quite economical, available in your refrigerator / pantry and can be easily customized.

Ingredients for Methi Sprouts Salad

A Set of Mixed Vegetables - Onion, Tomatoes, Carrots, Capsicum and Cucumber

Apples - To balance the bitterness from the methi sprouts. You can include any seasonal fruits of your choice. The idea is to add fresh produce instead of a sweetener like honey or jaggery.

Fruits that I have personally tried with the salad are Pears, Grapes, Mangoes, pomegranate pearls and strawberry.

PS - I have used apples with skin.

Olives provide salty bits to the salad recipe. Can be optional.

Green Chillies are added for the heat. You can skip if you like.

Herbs can be added but I have chosen only freshly chopped coriander leaves. Mint leaves make a great addition too.

Step by Step Methi Sprouts Salad Recipe

(1) In a bowl, add all the ingredients (finely chopped). Add rock salt, black pepper powder, freshly squeezed lemon juice and some finely chopped coriander leaves.

(2) Mix well. Serve with some sliced olives, lemon slices and garnish with chopped coriander leaves. Serve at room temperature or chilled as per your choice.

Recipe Notes -

• We had this salad for lunch with a side of soup and bread. The same quantity can be easily served to 4 people as a side dish.
• Green chillies are optional.
• If you are planning to chill this salad in the refrigerator. Add the salt, lemon juice and black pepper powder just before serving.
• I have used pitted whole black olives that had to be sliced. You can use ready made sliced olives (black or green) of your choice.

Other Salad Recipes on the blog

Pasta Salad Recipe

Moong Sprouts Salad Recipe - No Oil Recipe

Carrot Kosumalli - A South Indian Salad recipe with lentils, carrot and coconut.

Pear Salad with Feta and Walnuts - A Classic salad recipe using fresh fruits, nuts and cheese. Perfect for holiday season.

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan