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Tempered Fenugreek Seeds Sprouts

4 Nov

Molakettina Menthulu Talimpu.

Fenugreek seeds are one of the commonly sprouted lentils. Fenugreek seeds are soaked in water for 3 – 4 hours. Oil is tempered with few spices along with green chiles. Then, sprouted fenugreek seeds are tossed in. Finally good amount of lemon juice is squeezed on top of the fenugreek sprouts.
Makes: 3/4 th Cup of Methi Mirchi.


Fenugreek Seeds 1/2 Cup
Green Chiles 3
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a Pinch
Turmeric Powder a big Pinch
Lemon Juice 1 – 2 tsps
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and slit the green chiles to expose few seeds.
Soak fenugreek seeds in water for 3 – 4 hours.
Refresh the soaked fenugreek seeds under running water.

Spread the soaked fenugreek seeds in a wide colander and cover with wet towel for around 2 days.
Every day, refresh the fenugreek seeds under running water.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the fenugreek seeds sprout, refresh under fresh running water for the last time.

Heat oil in a pan, add cumin seeds, mustard seeds and asafoetida.
When mustard seeds start spluttering, add green chiles and fry for few seconds.
Finally stir in sprouted fenugreek seeds and salt.
Immediately remove from heat and stir in lemon juice.
Serve tempered fenugreek seeds sprouts as a side dish to rice course or as a salad.
Notes:Make sure not to cook the sprouted fenugreek seeds.

Suggestions:If fenugreek seeds are too bitter, stir in a little more of the lemon juice to cut the bitterness.
Variations: Try my grandma’s fenugreek idly some time.
Other Names:Methi Mirchi, Tempered Fenugreek Seeds Sprouts, Molakettina Menthulu Talimpu.