Methi dana (Fenugreek seeds) are well-known in India for their curative properties and is often used in tempering. Mod Alelya Methichi Usal is a unique recipe from Maharashtra made with sprouted Methi seeds. I first learnt about this recipe from my redoubtable friend-from-school-days Anupama Michael in 2015 and it has taken me this long to make it.
The use of Methi in Indian cooking is a classic example of Food as Medicine. Methi or Fenugreek is known to lower blood sugar, promote hair growth, delaying greying of hair, increase milk production in lactating mothers, promote weight loss by regulating blood sugar and suppressing appetite, and and and…..
Diabetics in India often have about 1 tsp Methi seeds that have been soaked overnight in water on empty stomach everyday and it has been proven to help them manage blood sugar levels. This Sprouted Methi Seeds Sabzi from Maharashtra (where it is called Mod Alelya Methichi Usal) might provide an alternate way to swallow this bitter seed and make it a part of regular meals.
Anupama’s recipes are failproof and always easy to make. Do also try other recipes by Anupama that I have on this blog including Udupi Temple Rasam, Idli Upkari, Sanna Polo, Dalithoy, Khalle Ambo | Raw Mangos Pickled in Brine, and Khalle Ambe Gotsu | Brined Mango and Coconut Chutney.
Recipe for Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal
Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal
Ingredients
- 1/3 Cup Fengreek Seeds, Methi Dana
- 1/3 Cup Finely Chopped Onions
- 1 tsp Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Grated Jaggery (Use more to subdue bitterness)
- 1/2 tsp Grated Ginger
- 2 tsp Grated Coconut
- 1 tsp Lemon Juice
- Salt to Taste
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 4 to 6 Curry Leaves
- 1 Pinch Hing
Instructions
- Wash the methi seeds and soak in 1 cup water for at least 4 hours.
- Drain the water and tie the methi seeds in a clean, cotton cloth.
- Set aside for 16 to 24 hours for the methi seeds to sprout well. Sprinkle some water every 3-4 hours on the cloth to aid to sprouting.
- Just before using, rinse the sprouted methi well and drain the water. However, ensure that the methi is wet when you add it to the onions.
- In a kadhai, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add chopped onion, hing, and curry leaves.
- Reduce the heat to low.
- Stir-fry till the onions are translucent.
- Add the rinsed methi and mix well. If the methi is very dry, sprinkle about 1 tbsp water.
- Cover and cook for 5 minutes.
- Add salt, turmeric, chilli powder and jaggery.
- Mix well and stir-fry for 2 to 3 minutes.
- Turn off the heat.
- Add coconut and lemon juice.
- Mix well.
- Serve hot Sprouted Methi Seeds Sabzi with phulkas.
Step-by-Step Instructions for Mod Alelya Methichi Usal | Sprouted Fenugreek Seeds Sabzi
Getting Methi to Sprout
- Rinse the fenugreek seeds well and then add 1 cup of water. Let the fenugreek seeds soak for at least 4 hours or till they swell up.
- Now drain all the water.
I find that if I leave the fenugreek seeds (or any other seed) in a colander and cover it, the seeds sprout quickly (in ~16 to 24 hours), especially in warm weather.
OR
Alternatively, you can tie the fenugreek seeds in a cotton cloth and set them aside for about 16 hours. Be sure to moisten the parcel every once or twice to ensure the seeds sprout well.
- Rinse the fenugreek seeds well and then add 1 cup of water. Let the fenugreek seeds soak for at least 4 hours or till they swell up.
Cooking the Mod Alelya Methichi Usal (Tip: Cooking on low heat is the key in this process)
In a kadhai or wok, over low heat, heat the oil.
Add mustard seeds.
When the mustard seeds start to splutter, add the chopped onion, asafoetida, and curry leaves.
Stir-fry the onion pieces till they are translucent.
While the onion is frying, quickly rinse the sprouted fenugreek in a colander and let the water drain out.
Add the rinsed fenugreek to the fried onions and mix well. Tips: The residual water from rinsing is enough to cook the fenugreek. If the fenugreek is very dry, sprinkle about 1 tbsp water after adding it to the pan. Do not add too much water, as it will turn the fenugreek to mush.
Cover the kadhai and let the fenugreek cook in the steam for 5 minutes. Tip: The fenugreek seeds cook very quickly so check once or twice to see if they are done.
Uncover. Add salt, turmeric, chilli powder and jaggery
Stir-fry for 2 to 3 minutes.
Remove from heat .
Add the grated coconut and mix well.
Add lemon juice and mix well. Tip: Optionally, you can serve with a wedge of lemon.
Serve the Mod Alelya Methichi Usal with hot rotis or phulkas.
Tips from Anupama:
To reduce bitterness, you can add more jaggery or lemon juice.
Add the coconut and mix well into the usal. If you use the coconut as garnish and do not use the Usal in one sitting, then there is a chance that the uncooked coconut makes the usal rancid.
Mod Alelya Methichi Usal
I am taking this recipe to the A to Z Challenge group. This month, in this group, we are making dishes where the star ingredient’s English name begins with F.
Wow, the Sprouted Methi Seeds Sabzi looks so gorgeous! I would love to try this out some time.
I have always wanted to use fenugreek sprouts in a salad. In fact, I recently did too, but it turned out way too bitter to eat. I remember my Amma making methi sprouts and they would taste so delicious – without a hint of bitterness! Where did I go wrong?
The sprouted fenugreek sabzi looks so delicious and definitelyis a healthy one too. I had made pickle once with the sprouted methi seeds. Must try this one too.
The idea of a pickle with fenugreek sprouts sounds intriguing. Off to research 🙂
Sprouted methi sabzi sounds super healthy and delicious. Never tried sprouted methi. Thanks for sharing.
I’ve had soaked methi every morning after my pregnancies..suppose to prevent backaches. Never tried sprouted methi for any recipe. This usal is very interesting and as you mentioned a great way to enjoy the health benefits of methi.
Even though I am born and bought up in Maharashtra I have necer eaten this or at least remember. Probably because of Fenugreek, but your pic says that it is not that bad. I think now I need to give this a try. A healthy recipe.
This sprouted methi sabzi is delicious, Renu; do try it.
i make the rajasthani version of methi ki subzi with raisins.. this sounds so delicious with coconut and jaggery.
Hey! I will look up the Rajasthani version. Now I am hooked to sprouted methi.
Sabzi with sprouted fenugreek seeds sounds so interesting and healthy. Due to it’s bitterness I’ve never dared to add fenugreek seeds in any dishes except spice blends. I’m intrigued to try this dish and i guess bit more jaggery in this might reduce bitterness. Thanks for sharing such a healthy recipe.
The sprouting eliminates the bitterness of the methi, Geetha.
I was introduced to this healthy stir-fry by my MIL , few years back. She makes it every week for my FIL who is diabetic. You have nailed it Aruna !
Fabulous Recipe for consuming good quantity of methi seeds as part of your diet. I have always been a fan of bitter foods and fully Agree about food is medicine part with personal experience of regularly including methi seeds in my diet to reduce hair fall. I guess we look for short term solutions of popping pills rather than opting for such healthy solutions such as this delicious Usal which add so much value to the body and mind!
I mostly use sprouted fenugreek seeds for salads and chaat but have never made a sabzi of it! This sounds healthy and delicious. Marking it to try later. In fact this would taste good with all the sprouts 🙂 Thanks for sharing!
I hope you do, and I am sure you will like it. 🙂
Oh!! then I must try this recipe soon. Thank you 🙂
Thank you
This is something new ! Interesting recipe Aruna, Have never used sprouted methi in vegetables I am sure this is a lovely pair with paratha or roti.Good one.Methi in itself has many health benefits and I would love to try this as its a great way to add sumptuous amount of methi in your meals.Thanks for sharing the treasure recipe.
It is indeed an hierloom recipe from my friend, Anupama. Indian cuisine is filled with recipes like this which used everyday food as medicine.
I have consumed the sprouted one in a different form, but this is something new to me, Aruna.
Thank you
This is gonna be a healthy side dish. Though my amma makes these sprouts and we have consumed it in a different form, this is something new to me.
Do try it, Niranjana. It is best had with rotis but you can try it with rice too. 🙂
This is interesting and yummy recipe with so many nice flavours. Looks and sounds great. We are also using methi seeds in tadkas, but never think of that we can make sprouted methi. Such a healthy share!!
Traditional Indian cooking is full of hidden gems like this recipe.
Totally new for me Aruna !!! Sprouted Fenugreek Sabzi looks so interesting and with the use of coconut and jaggery it must be yummyy
This Methi Dana Sabzi has become a staple in our home, Sasmita. I something also add it to salads.
I have trued the Rajasthani style recipe but it was ok receieved by my family. now I am sure they will love thsi better coz that coconut will make much more a familiar flvour
I tried this today. Had methi seeds sprouting for a few days now. I absolutely love this recipe. Flavors are amazing. Thanks. This is a keeper for me now.
Hello Vanita,
Thank you for writing in and lettings me know. Happy to know you liked the sprouted moong sabzi. ????????