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Sprouted Methi (Fenugreek) Sambar

Sprouted_Methi_Fenugreek_Sambar_1 Sprouts are nutritious and easily digestible. Fenugreek (Vendhayam in Tamil, Methi in Hindi) is a medicinal herb used from olden days. It helps to purify blood. It is used to treat stomach disorders as it gives a healing and soothing effect to stomach.

Sprouting fenugreek: It is easy. Soak fenugreek for 8 to 10 hours, then drain it completely, put it in an airtight container and keep it in a refrigerator. From 3rd or 4th day, you can see the sprouts of one cm long. Otherwise, after soaking, drain and tie it in a cotton cloth and keep in open air. Spray water in between. From 3rd day onwards you will find the sprouts. After sprouting, the bitterness of methi reduces and even the seeds are slightly sweet.

I normally use small quantity of sprouted methi in salads. I have not heard of anyone making Sambar with sprouted methi. For a change, I wanted to try out south Indian Sambar with sprouted methi. Here I have prepared ‘Sprouted Methi Sambar’ with less spice and oil. The curry is little watery and tastes nice. Iam sure methi lovers will find this dish attractive.

Serves: 4

Cooking time: 25 to 30 minutes approximately

Ingredients

  • Sprouted methi (fenugreek) – 1½ cup
  • Toor dal or red gram – ½ cup
  • Tomato – 2 no
  • Green chilli – 4 no
  • Tamarind – small lemon size
  • Turmeric powder – ¼ tea spoon
  • Curry/coriander leaves – few
  • Asafetida powder – tea spoon
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Red chilli – 2 to 3 no
    • Curry leaves – few
    • Oil – 1 tea spoon

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Method

  • Boil toor dal and sprouted fenugreek in 4 cups of water with pinch of turmeric and few drops of oil in a pressure cooker for 2 whistle; slit green chilli and chop tomato; soak tamarind, extract juice and by mixing, make 2 cups of tamarind water.
  • In a pan take tamarind water, add salt, turmeric powder, chopped tomato, slit green chilli, asafetida powder and curry leaves; boil until raw smell of tamarind goes.

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  • Add boiled fenugreek and toor dal, mix well; adjust sourness by adding salt/water and boil for few more minutes; remove and give the seasoning.

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  • Nice aromatic Sprouted Methi Sambar is ready with less spice (no other masala powder except turmeric is used). Serve hot with rice.

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Tips

  • This can be prepared without sprouting fenugreek also, but soak it for 1 hour and use.
  • If you want to reduce bitterness of methi, you can increase the quantity of toor dal.

4091573024_31b4feb77a This post is for the competition “Create for a Chilli Chopper” hosted by Sanjana of KO Rasoi.

{ 1 comment… add one }

  • Priya November 22, 2009, 8:09 pm

    Wow wat a healthy dish!

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