Sprouted Methi Salad

Going, going, gone! Haven’t we all heard this phrase? We often use this when things move so fast, time flies, within a blink of an eye things ended etc. Similarly I can’t believe it myself that my little is growing, growing and he is 5 months old already! I must say that this has been the best phase of my life; watch him grow and spend time with him. With warm sunny afternoons and slightly cool evenings, I take a stroll my kids around the block and my husband joins us should he come home early, This is the simplest yet the best time we spend together. I think we are experienced and panic less for things and handle everything way better when we have a second child. I guess that’s why we are able to manage time better as well. At least this has been experience so far and I take advantage of the fresh crisp summer vegetables in my salads. Check out this crispy, crunchy, lemony and a little bitter salad from sprouted methi (fenugreek seeds) and methi also helps in lowering high blood pressure (Google to read plenty of articles on this).

Fresh, Crispy, Colorful Summer Salad



Ingredients:

1 tbsp Methi
1/4 cup Napa Cabbage
1 Tomato diced
1/2 cup broccoli florets
1/2 red onion thinly sliced
1/2 lime or lemon juice
Salt per taste
1 tsp Olive oil
1/2 tsp Freshly ground black pepper

Sprouted Methi Salad with grilled Asparagus


Directions:
Soak methi seeds overnight in water. In the morning drain the water and cover it with a lid which has hole(s). Keep it aside in a warm place. By evening the methi sprouts if it’s a good hot day. Blanch broccoli in lightly salted water until slightly tender, remove, let it cool. Thinly cut the cabbage and mix it with all the vegetable. Add salt, lemon juice, pepper as per taste and drizzle olive oil, toss well. Taste and adjust seasonings. Serve as is or as I took advantage of the summer vegetables, grill asparagus by marinating it with olive oil, salt and pepper.

Sprouted Methi Salad perfect for any day


NOTE: If the weather is not warm, turn on oven to about 300F degrees, turn it off and then place the methi inside for sprouting. Check until evening if sprouting has started, if not, very lightly sprinkle water, again on/off oven and keep it until sprouting.

This entry was posted in Salads, Sprouted Methi Salad and tagged , . Bookmark the permalink.

12 Responses to Sprouted Methi Salad

  1. Soumya says:

    How long do we have to leave for methi to get sprouts?Thanks.

    • 365DaysVeg says:

      Soumya,

      If the weather is warm, after removing from water, by evening sprout must have started. Else look at my tip section if the weather is cold. Hope this helps.

  2. Preethi says:

    hi when you say grill. do you use the outdoor one or the indoor

    • 365DaysVeg says:

      Preethi, whichever grill you have works. The point is to make cooking fun and enjoyable with whatever you have. I hope this helps.

      • Preethi says:

        Thanks…totally agree🙂 I have the electric stove at home.. Any suggestions on how can I grill on it..really appreciate your thoughts…

  3. 365DaysVeg says:

    Preethi, when I say grilling indoors, i meant something like this – http://www.amazon.com/b?ie=UTF8&node=289822 which is an indoor grill. This gives good grill marks and same sort of texture, color and fantastic flavor. Hope this helps.

  4. “Sprouted Methi Salad | 365 Days of Pure
    Vegetarian ©” was a relatively pleasant blog, .
    Keep creating and I’ll try to keep reading through! I appreciate it ,Angelica

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  6. rachna jain says:

    I think your recipe is very nice and light.

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