Mod Alelya Methichi Usal
Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal
Prep Time
10 mins
Cook Time
10 mins
Sprouting Time
1 d 8 hrs
Total Time
20 mins

Mod Alelya Methichi Usal is a traditional recipe for a Sprouted Methi Seeds Sabzi from Maharashtra. It is a great way to include large amounts of methi into your diet on a regular basis, especially if you are diabetic or trying to lose weight.

Course: Accompaniments, Side Dish
Cuisine: Indian, Maharashtra
Keyword: Mod Alelya Methichi Usal, Sprouted Methi Dana Sabzi, Sprouted Methi Seeds Sabzi
Servings: 4 People
Author: Aruna
  • 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
For Tempering
  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 4 to 6 Curry Leaves
  • 1 Pinch Hing
Sprouting the Methi
  1. Wash the methi seeds and soak in 1 cup water for at least 4 hours.

  2. Drain the water and tie the methi seeds in a clean, cotton cloth.

  3. 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.

Making Mod Alelya Methichi Usal
  1. 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.

  2. In a kadhai, heat the oil.

  3. Add mustard seeds and wait till they crackle.

  4. Add chopped onion, hing, and curry leaves.

  5. Reduce the heat to low.

  6. Stir-fry till the onions are translucent.

  7. Add the rinsed methi and mix well. If the methi is very dry, sprinkle about 1 tbsp water.

  8. Cover and cook for 5 minutes.

  9. Add salt, turmeric, chilli powder and jaggery.

  10. Mix well and stir-fry for 2 to 3 minutes.

  11. Turn off the heat.

  12. Add coconut and lemon juice.

  13. Mix well.

  14. Serve hot Sprouted Methi Seeds Sabzi with phulkas.