Name: Sprouted fenugreek seeds salad recipe by Cook With at BetterButter
Prep time: 2880 min
Total time: 2880 min
Yield: 4
Ingredients: 1 cup fenugreek seeds; 1 cucumber peeled and chopped; 1 onion chopped; 1 TOMATO CHOPPED; 1 carrot chopped; 1 lemon; 1 tsp black pepper; ½ tsp salt

ABOUT Sprouted fenugreek seeds salad RECIPE

Fenugreek seeds are known since ancient times for their galactagogue effect, which means they improve lactation in nursing mothers. Fenugreek ladoos were a part of the postpartum diet in Indian women for this very reason. Off late, with India turning into diabetes capital, the health benefits of fenugreek seeds are much sought after. Consumed after soaking in hot water, fenugreek seeds were seen to reduce fasting blood sugar and triglycerides in type 2 diabetic patients.

Ingredients Serving: 4

1 cup fenugreek seeds
1 cucumber peeled and chopped
1 onion chopped
1 TOMATO CHOPPED
1 carrot chopped
1 lemon
1 tsp black pepper
½ tsp salt

Instructions

Soaking fenugreek seeds in hot water for 4 - 5 hours.
After 4 - 5 hours fenugreek seeds looking like
Now pour into sprouts maker
Cover it and rest for 3 - 4 days
You get fresh bean sprouts at the end of 3 - 4 days and most of the bitterness from the seed is gone.
Chopped cucumber, onion, tomato, carrot
Add all ingredients of the salad into a bowl.
Squeeze the lemon, add salt, black pepper and toss well until all the ingredients are well seasoned.
Cover the bowl with the lid and allow this to sit on the countertop for 30 - 45 minutes.
Until the sprouts are well marinated in the lemon juice and seasonings. This also ferments the salad mildly, developing the flavour plus a macrobiotic effect.
Garnish with coriander leaves and serve along with roti or rice and dal.

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