Sprouted Fenugreek (Methi) Seeds & Raw Mango Salad
Methi has many health benefits, but we avoid eating methi seeds because of its bitter taste. Sprouted methi seeds doesn’t taste bitter. Though they have a mild bitter taste in them, but that can be managed by adding a few more sweet and sour ingredients to it.
This Sprouted Fenugreek (Methi) Seeds & Raw Mango Salad is a great way to consume methi seeds. It 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.
To prepare this recipe, we have to first make methi sprouts and so this salad needs a bit of pre-preparation and advance planning. But once you are ready with methi sprouts, then rest of the process is simple and quick – just mix up all the remaining ingredients and serve.
More Sides/Accompaniments recipes on the blog are –
Beetroot Raita
Boiled Peanut Salad
Dragon Fruit Jam
Sweet Potato Raita
Sprouted Fenugreek (Methi) Seeds & Raw Mango Salad
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Ingredients (1 cup = 240 ml)
- ⅛ cup fenugreek/methi seeds
- ½ raw mango peeled and chopped
- ¼ cup dried cranberries
- 2 tablespoon chopped walnuts
- 1 teaspoon lemon juice
- ½ teaspoon honey
- ¼ teaspoon paprika
- salt to taste
Instructions
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.
Preparing salad
- 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 and serve.
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