This is the recipe for a traditional sprouted Fenugreek seeds pickle. This Methi Dana Achar is a great way of including methi seeds in your daily diet.
Soak the methi seeds in 1 cup water for at least 6 hours.
Drain all the water and tie the soaked seeds in a thin cotton cloth.
Set aside for 12 to 16 hours to sprout. Sprinkle some water at regular intervals on the bundle to help sprouting.
When the fenugreek seeds have sprouted, spread them on a cloth to dry for about 3 hours.
Making the Methi Dana Achar
In a kadhai, over low flame, heat the oil.
Add mustard seeds and wait till the pop.
Add the dried methi sprouts and stir-fry for a few seconds.
Add the red chilli powder, turmeric, asafoetida, and salt.
Mix well.
Add the tamarind paste and jaggery.
Stir-fry till the jaggery melts, and the moisture from the tamarind paste evapourates.
Let the Sprouted Fenugreek Seeds pickle to cool completely to room temperature. Do not cover as the condensation will add moisture to the pickle and spoil it.
Store in an air-tight bottle. This stays good for at least 7 days. If you want to preserve it for longer (like a few months), add about 6 to 7 tbsp oil.