Sprouted Fenugreek seeds

I know I haven't been regular here. Its the usual excuses, too much work and stress and work and and so on and on. When I saw the event on fenugreek seeds, I knew I had to come out of hibernation and post. My Nanny makes these sprouted methi seeds every other week. She sprouts the fenugreek seeds and then makes Salad or curry or rice. She loves it and enjoys trying different dishes with it. I rarely eat it since it is too bitter for my taste. But my husband also enjoys the taste. Of course it very good for health too.


Sending this sprouted methi seeds to SE's cooking with seeds event

Ingredients
Water
Fenugreek seeds - 1 handful
Loads of patience

How to
Wash the methi seeds in warm water a couple of times and drain the water.
Put the wet seeds in a glass bowl and cover with a wet paper towel and keep in a warm place.
After 12 hrs, wash the seeds and repeat steps 1 and 2 again.
Wait for 2 to 3 days and your patience will pay off and you will see the nice long sprouts.

These sprouts should be consumed within 1 or 2 days, else they might rot. If you cook them and put in a pulao or curry, they last a week.