Mamta's Kitchen

Fenugreek (Methi) Seed Sprouts And Red Onion Salad

Methi Dana Ankur aur Pyaz ka Salad

Mamta Gupta

Methi seeds are considered very Nutritious in Ayurveda and are used in many medications. They contains protein, carbohydrate, calcium, phosphorus, potassium and iron. Used sprouted, in salads and leaves cooked as a vegetables, methi cleanses the body. Leaves are high in sulphur and chlorine, which gives them cleansing properties. This simple salad is very easy to make. If you do not have a ‘sprouter, wash and soak seeds overnight and leave them wrapped in a moist cloth at room temperature. Wash the cloth and seeds in fresh water each morning. They will germinate within 24-36 hours. You can also grow them in small ramekins lined with paper towel.If you let them grow a bit longer, tender-young leaves can be added to salads (see last picture). Serves 2


  • 2 tbsp. methi seeds, washed and sprouted for 3-4 days

  • 1 small red onion, peeled and finely chopped

  • 1 tbsp. finely chopped chives. Use onion greens if not available. I sometimes add finely chopped coriander or mint leaves instead.

  • 1 green chilli, finely chopped (optional). If it is a very hot chilli, you can always de-seed it.

  • Salt

  • Freshly ground black pepper

  • 1/2 tsp. roasted cumin seeds, coarsely ground (optional)

  • Juice of 1/2 lemon (to taste)


  1. Place all ingredient in a bowl and mix gently.

  2. Serve chilled.

  3. You can store the salad in an airtight jar for a day or two.

  4. You can add methi sprouts to any salad, just sprinkle a tablespoon or two on top and fold in.


  • You can also add 1 tablespoon chopped coriander leaves to this salad.

  • Also see Salad Selection.

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