Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal
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.
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
For Tempering
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 4 to 6 Curry Leaves
- 1 Pinch Hing
Instructions
Sprouting the Methi
- 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.
Making Mod Alelya Methichi Usal
- 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.