Name: Methi Sprouts Salad recipe by Suchitra Kamath at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: Methi seeds: 2 tablespoons heaped; Cucumber: one medium sized; Lemon zest: 1/2 tsp ( optional); Lemon/lime juice: from one lemon/lime; Green chillies: 1 medium-sized chopped; Coriander leaves: 1 tbsp chopped; Freshly grated coconut: 1/2 tbsp; Salt to taste; Coconut oil: 1 tsp; Mustard seeds: 1/2 tsp; Hing : a pinch; Curry leaves: 1 sprig

ABOUT Methi Sprouts Salad RECIPE

This is a very simple and extremely healthy dish that is almost zero calories, no-fat, high-fiber, diabetic- friendly, gluten-free, nut-free dish that anyone can eat. It is perfect for women and lactating mothers.

Ingredients Serving: 2

Methi seeds: 2 tablespoons heaped
Cucumber: one medium sized
Lemon zest: 1/2 tsp ( optional)
Lemon/lime juice: from one lemon/lime
Green chillies: 1 medium-sized chopped
Coriander leaves: 1 tbsp chopped
Freshly grated coconut: 1/2 tbsp
Salt to taste
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Hing : a pinch
Curry leaves: 1 sprig

Instructions

First sprout the methi seeds: Soak the methi seeds in water for 4-5 hours. Drain the water completely. Cover the container with a wet cloth or paper towel.
Let it sit for atleast a day. You will see it sprout the next day. I kept it for 2 days as I wanted longer sprouts.
To make the salad: Wash the cucumber and chop it finely. Take it in a bowl. Add the methi sprouts to the bowl.
Add lemon zest, lemon /lime juice, salt, chopped cilantro and mix well. Garnish with freshly grated coconut.
For tempering ( optional):Heat coconut oil in a frying pan. Add mustard seeds. Once the mustard seeds splutter, turn off the flame. Add hing and curry leaves.
Add this to the salad and mix well.
Keep refrigerated until ready to serve.

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