Instructions
- Day 1- Wash and soak overnight methi dana in an airtight container.
- Day 2- Wash again and change the water soak again overnight.
- Day 3- Wash again and drain to discard all water. Cover and keep aside for another 24 hours.
- Day 4- And they just start to sprout. Wash again and drain, cover and keep aside for another 24 hours.
- Day 5- Further sprouting. Do not wash now, cover and keep aside for another 24 hours.
- Day 6- Now you can see some leaves with long sprouts. Cover and keep aside for another 24 hours.
- Day 7- Ready! There are enough leaves and longer sprout. Keep it open now. Consume it same day, do not keep longer. Use it in any salad or cook it with any vegetable.
Recipe Notes
- Wash well and drain all excessive water untill 4th day. Do not wash onve they started sprouting.
- Refrigerate once sprouts are ready.
- Try to consume same day or maximum next day.
- Use them in any salad.
- Cook them with potato to make Aalu methi sabzi.
- Cook the with paneer to make Paneer methi sabzi.
- Click here to see Fenugreek/ Methi Recipes.
“Be Vegetarian Be Happy”
“Live and Let Live”
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