Sprouted Methi Salad ( Healthy Soups and Salads Recipe)
by Tarla Dalal
25 Jun 2014
This recipe has been viewed 23807 times
Being rich not only in iron, but also in other nutrients like vitamin a, calcium and protein, this is a classic nutrient-based salad. Sprouting the methi seeds further enhances the nutrient quotient and also decreases the bitterness.
Sprouted Methi Salad ( Healthy Soups and Salads Recipe) recipe - How to make Sprouted Methi Salad ( Healthy Soups and Salads Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup fenugreek (methi) seeds
1 tbsp grated coconut
1/2 cup chopped coriander (dhania)
1/2 cup chopped tomatoes
2 tsp lemon juice
salt to taste
Method
- Method
- Soak the fenugreek seeds in enough water for 6 to 8 hours. Drain and discard the water.
- Keep in sieve covered for 6 to 8 hours till they sprout.
- Combine the sprouts with all the other ingredients and serve immediately.
Nutrient values per serving
| Energy | 20 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.8 g |
| Fiber | 0.9 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 276 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 11.4 mg |
| Folic Acid | 8.5 mcg |
| Calcium | 18.7 mg |
| Iron | 0.2 mg |
| Magnesium | 4.8 mg |
| Phosphorus | 13.1 mg |
| Sodium | 4.9 mg |
| Potassium | 59.4 mg |
| Zinc | 0 mg |
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