Mamta's Kitchen

Fenugreek (Methi) Seed Sprout Salad With Cumin Tarka

Methi Dana Ankur Stir Fry

Mamta Gupta

In olden days, before the fast delivery of fresh produce from distant states became common practice, Rajasthan was short of fresh vegetables during the intensely hot summers. Sprouted seeds of various sorts made a popular addition/change to a meal and provided vitamins.

Lightly stir fried methi sprouts are a delicious addition to a breakfast or a light lunch. Fenugreek or methi is a popular ingredients used in Indian cooking as seeds in tempering , as sprouts in salads and stir-fries, as powder in spice mixes/curries and as fresh and dry leaves in numerous dishes. Methi is recommended in any form for type 2 diabetics, probably because it has some plant insulin. In India, methi is sometimes given to new mothers to improve lactation. Seeds can be eaten soaked and lightly stir-fried with cumin, salt, pepper and a little lemon juice. Sprouted methi seeds are used in salads.

Serves 2

Edited April 2023


  • 1 cup Methi sprouts. Sprout about 2 tbsp. seeds.

  • 2 tsp. oil

  • 1 tsp. cumin seeds or jeera

  • A pinch of asafoetida or hing

  • 1/3rd to 1/2 tsp. salt

  • 1 green chilli, chopped

  • To Serve

  • A slice/wedge of lemon per person


  1. Wash and sprout methi seeds over 2 -3 days (time depends on the room temperature).

  2. Heat oil in a pan and add cumin seeds and hing.

  3. As soon as seeds splutter/crackle/turn brown, add sprouts, salt and green chillies. Gently stir fry for a couple minutes. Do not overcook, you will destroy all the vitamins.

  4. Serve with a squeeze of fresh lemon juice.

  5. Also see Salad Selection

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