Wholesome, high protein, sprouted methi salad recipe made from mung and fenugreek sprouts, fresh vegetables, herbs and, seasonings

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: Indian

Ingredients

  • 1/4 cup Methi/Fenugreek Seeds Sprouted
  • 1/4 cup Mung Beans/Greem Gram/Moong Bean Sprouted
  • 1/4 cup Cucumber (peeled and diced)
  • 1/4 cup Carrot (grated)
  • 1/4 cup Pomegranate seeds
  • 1 tablespoon Onion (chopped)
  • 2 tablespoons Tomato (chopped)
  • 1/4 teaspoon crushed black pepper
  • 2 teaspoon lime juice
  • 1 tablespoon coriander leaves
  • salt (to taste)

Method

  1. To Sprout Methi Seeds: Soak the Fenugreek/Methi seeds in water for 4-5 hours. Drain the water completely. Cover the container with a wet cloth or paper towel. Keep it like that for a day atleast. You will see it sprout the next day. I kept it for 2 days as I wanted longer sprouts.
  2. To Sprout Green Moong Beans: Rinse and soak them in clean water for at least 8 hours or overnight. Drain the water and keep the drained green moong in a bowl, cover it with a damp cloth and keep it aside in a warm place for the day or two. You will see them sprouting. If you want longer sprouts, then keep it for one more day (splash some water on sprouts so they don't dry up).
  3. In a medium bowl, Add all the ingredients of the salad and squeeze the lemon, add salt, black pepper, chopped coriander and toss well until all the ingredients are mixed and well seasoned.
  4. Allow it to sit in the refrigerator for 30 minutes or so before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.