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Sprouted Methi Salad ( Healthy Soups and Salads Recipe)
by Tarla Dalal
Added to 126 cookbooks
This recipe has been viewed 23806 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.
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.
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Nutrient values (Abbrv) per serving
| Energy | 20 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.8 g |
| Fiber | 0.9 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Sodium | 4.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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