
There isn’t an Indian household that wouldn’t be crippled without a steady supply of Fenugreek (Called Methi in Hindi). The entire plant is consumed as micro-greens, fresh or dried. A small pinch of the dried leaves in a curry right before serving will make the entire house fragrant in a way that my mouth waters just thinking about it. The plant when left to mature, bears seeds which when dried, is used as well.
Fenugreek seeds are a natural coolant, and in addition to its culinary uses, is also used as a laxative and digestive. A teaspoon swallowed with water can work magic on a troubled stomach! It also prevents colon cancer, soothes menstrual cramps, increases milk production for nursing mothers, aids weight loss, lowers cholesterol, controls blood sugar levels and so much more.
And here we are, eating it everyday without even knowing how good it is for us.
It is simple to grow too! Simply buy Fenugreek seeds in an Indian store, sow them in potting soil and watch them sprout in a few days! You should be able to harvest them in less than a week! Read here to find out how easy it is to grow your own microgreens at home!
Once ready to harvest (2-3 inches), simply snip them off above the soil with scissors, and wash them thoroughly several times to remove all traces of soil.
Use immediately to preserve the nutrients.
This dal is my favourite way of using fenugreek microgreens. It is very soothing to eat with rice or rotis, and flavourful too!
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