Methi Sprouts Sabji,Rajasthani Dana Methi Sabzi,sprouted fenugreek bhaji

Dana Methi ki sabji or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery. People in Rajasthan depend a lot of dried foods like fenugreek seeds, and ker sangri due to the hot weather and unavailability of fresh vegetables. These curries are both tasty and nutritious

 

 

Fenugreek seeds are called as methi dana in hindi ,marathi ,menthulu in telugu and menthya in kannada. .  These are very aromatic and are used to season foods in Indian Cusine. They say sprouts is good for health.

Sprouting increase the nutritional value and makes it easier to digest .Raw fenugreek seeds can not be consumed more then a tsp but if they are sprouted you can eat them  without any complaint. Sprouting fenugreek seeds is quite easy.



click here to find out how to grow methi dana sprouts

Health benefits of fenugreek seeds
Fenugreek seeds are a rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation. It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.These tiny seeds are said to regulate the blood sugar levels if consumed regularly

Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive and as a remedy for cough and bronchitis. If used regularly, fenugreek seeds may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics. Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel is given to nursing mothers to increase milk synthesis.
.It is also a good travel food .It is best to have this methi dana ki sabzi during winters and as it is hot in nature/taaseer take in small portions during summer season.



Ingredients

2.5 cup Fenugreek sprouts/ Methi dana sprouts
6 dates (khajur)
1.5 tbsp Raisins / Kishmish
1 tbsp Green Chillies / Hari Mirch chopped
1 tsp Mango Powder / Amchoor Powder
2 tsp Red Chilli powder / Laal mirch powder
1/3 tsp Turmeric Powder / Haldi Powder
2 tsp coriander cumin powder
4 tsp sugar
Salt to taste

Tempering/tadka
3 tbsp Cooking Oil
1/3 tsp Mustard Seeds / Rai
1/3 tsp Cumin Seeds / Sabut Jeera
1/3 tsp Fennel Seeds / Saunf
4 Dried Red Chilli, Whole


Method:

1. In a pan heat the oil and then add the tempering.  When cumin start to crackle then add chopped green chilies and raisins and give a nice stir.  Now add sliced dates ,red chilli powder,cumin coriander powder, turmeric ,sugar in the pan and mix.

2. Add the sprouts and saute for a minute on medium heat. Add 1/2 cup water and salt and mix. Cover the pan with a lid and cook on low heat.


3. When the seed become slightly soft then add mango powder and cook on high heat to remove all the moisture.


4. switch off the gas stove ,when the curry become dry. Serve hot or cold


tips :
1.You can also add Fresh raw mango pieces or lemon juice instead of mango powder.
2.,Can easily stay well in the refrigerator for a week.