METHI / FENUGREEK SPROUTS USAL

Sprouted Methi / Fenugreek Seeds Usal / Ankurit Methichi Usal… A very yummy and tasty dish that goes very well with chapatti/ paratha or dal-chawal. Though it is bitter in taste, when the seeds are sprouted they are not that bitter in taste. It is healthy and delicious side dish from Maharashtra Cuisine.  Methichi Usal is flavorful  as it is mildly spicy, sweet and bitter, all in one go. It should be included in your diet as they not only high in nutritional value but are loaded with antioxidants as well as considered good for digestion. Methi seeds are storehouse of nutrients that are said to promote good health. Methi seeds are used as a spice in Indian kitchens since ages. They are a bitter truth of life that all things bitter are not bad rather when it comes to food, be it Bitter Gourd/ Methi they are good not only on general basis but are said to have medicinal properties that are beneficial for diabeties. Both seeds and leaves are relished in India by adding them to several dishes.  One should include these in their diet and enjoy health benefits. My daughters love to eat sprouted methi usal from their childhood and now they are habitual with them. In early age I cheat and serve this as a matkichi usal and they just love it. It is simple stir-fry dish and pairs well with chapatti and some salad. Methi seeds are hot in nature, hence it is customary in many Indian families to consume methi ladoo during winters. This is one of best ways to include the super-food, methi seeds in our regular diet with all its health benefits without compromising on the taste. So go ahead and enjoy making this simple usal recipe that is not at all bitter in taste.

INGREDIENTS:

 1 Cup Fenugreek/ Methi Sprouts

1 chopped Onion

1 Tomato, finely chopped

1 tablespoon Lemon Juice

3-4 Garlic Cloves

Sprig Curry Leaves

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

½ teaspoon Turmeric Powder

1-2 teaspoon Red Chilli Powder

½ teaspoon Goda Masala

Salt as per taste

Pinch of Asafoetida

1-1½ tablespoon Oil

2 tablespoon fresh Coriander, chopped finely

1 tablespoon Jaggery [optional]   

METHOD:

STEP 1 – Wash methi seeds, drain and soak overnight. The next day, drain off soak water, rinse and drain again thoroughly and keep them at a warm place covered with a damp cloth or you can sprout them in a sprouter. I kept it for 2 days but you can keep for 4-5 days for nice long sprouts.

STEP 2 – Keep all the things ready. Heat oil in a pan, add mustard and cumin seeds and let them splutter. Add asafoetida.

STEP 3 – Now add curry leaves and finely chopped garlic, onion and sauté for 2 minute.

STEP 4 – Add chopped tomato and stir fry for further 1 minute.

STEP 5 – Add turmeric powder, red chilli powder, goda masala and salt and mix well. Stir fry it for 1 minute.

STEP 6 – Now add washed and drained methi sprouts and mix well.

STEP 7 – Cover and cook it for 3-4 minutes on a very low flame as we don’t want the sprouts too mushy. 

The sprouts should remain their crunch. Ajust salt if needed.

STEP 8 – Put off the flame, add chopped coriander and squeeze lemon juice and give a nice stir.

Serve the delicious usal with garma garam chapatti.

NOTES:  *1 tablespoon Tamarind pulp can be added in the above recipe instead of lemon juice.

                      *Do not over cook the sprouts as they may loose the nutrition and taste.