Dana Methi - Fenugreek Seeds

This is not a dish that you want to serve as your entree for your upcoming dinner party! Speaking of dinner parties, I have to plan my son's third birthday party - yippe another project! Anyhow, I am adding this recipe because I never knew that methi or fenugreek seeds can be sprouted and that one can actually make a dish out of them. Generally, in Indian cuisine these seeds are used during tempering in dals/curries etc, or added to dosa batters. But, I was shocked when my mom made this during my nursing period.  Methi seeds are known for their medicinal benefits : can help reduce cholesterol, treat diabetes, minimize the symptoms of menopause and PMS, increase milk production in nursing mothers, increase sexual desire both in men and women, helpful for memory loss and to slow down the aging process, promote hair growth and reduce hair loss both in women and men, and reduce skin irritation, such as ulcers, boils, dandruff, and cellulite.  One can powder the dry methi seeds, mix it with yogurt and apply to hair for prevention of hair loss. Ofcourse do not forget to wash it off!!!

Here I have used to the actual methi seeds that are even more nutrition packed. Since these seeds are bitter, we add jaggery to sweeten the dish. As I mentioned before, this dish is not to be served as a main dish, atleast I would not do it ! I am going to make this everyday as a side dish just for its medicinial benefits.

Ingredients and Method:

2 tbsp methi seeds, soaked overnight, and then sprouted
1/2 medium onion, finely chopped
1/2 medium tomato, finely chopped
1.5 tbsp shredded coconut
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Dash of asofoetida
1/4 tsp red chilli powder
1 to 2 tbsp jaggery
Salt


1. Soak methi seeds in water overnight. Drain the water and set them in a dry dark place covered with paper towel to sprout them for 8 hrs or more.
2. Heat oil.  Add the mustard seeds. When they sputter, add hing or asofoetida.  Add the onions and sautee till translucent. Add the tomotoes and cover and cook on low stirring occasionally till well cooked.  Add turmeric powder and red chilli powder. Add the shredded coconut and jaggery.
3. Add the methi seeds and stir well. Add a little water at a time, cover and cook until the methi seeds are tender (about 10 to 15 minutes.
4. Season with salt. Add more jaggery if you think the dish is too bitter.

http://slurpnburp-mithu.blogspot.com/2012/02/methi-chicken-sukha-fenugreek-chicken.html.

http://slurpnburp-mithu.blogspot.com/2010/09/anda-methi-fried-egg-in-fenugreek.html