Sprout Methi seeds in a clean and hygienic way by using a simple colander/sieve and a wet cloth or paper towel. No sprout maker or special gadgets needed!

Sprouting enhances the nutrient content of the lentil or seed and is known to help in controlling diabetes and improve heart health along with aiding in digestion. You can read the benefits of sprouting in this article by by Alina Petre, MS, RD (CA) in Healthline.com and Livestrong.com has written in detail the benefits of sprouted Fenugreek Seeds.

By constantly changing the water in which we soak the seeds to rinsing the seeds and using a clean wet cotton cloth we are making sure that bacteria doesn’t have a chance of forming. Some people like to drink the water in which the seeds are soaked, but I personally found the water to be too bitter and instead used it on my hair as a final rinse along with the conditioner. The water on the second day was a little less bitter. If you keep for one or two more days, you will see some green leaves sprouting. Its perfectly ok to eat those leaves and have a ton of nutrition and flavor.

I have made Aloo methi and palak sabji out of the sprouted seeds as well as Methi Bhajis in the Air Fryer. They both tasted delicious and I will share those recipes soon.I have also shared previously how to sprout Green Moong and sprout Kala Chana without a sproutmaker. Though the basic method is the same, each lentil,bean or seed has different times of soaking and germinating. The easiest one to sprout is the Green Moong. Here is the recipe to make Sprouted chat/salad. The salad tastes delicious topped with Tamarind and Green Chatni. I make my tamarind chatni out of Ready Apple Butter making it an easy recipe to make and store. I have included how to freeze the Green chatni so you can make and store that as well.

Here is the written recipe followed by the step by step pictorial one-

How to Sprout Methi/Fenugreek Seeds without sproutmaker

Aanchal Gupta

A very easy and hygienic method of sprouting methi dana/fenugreek seeds with just a sieve and wet towel. No sprout maker needed.

Print Recipe

Prep Time 5

Total Time 5

Servings cups of sprouts

Ingredients

1/2 cup Methi Dana/Fenugreek seeds
Water for rinsing and soaking
Sieve or colander
Clean cotton cloth or thick paper towel

Instructions

Day 1-Rinse and soak 1/2 cup methi/fenugreek in 2 cups water and leave for 24 hours
Day 2-Place the soaked methi/fenugreek seeds in a colander/sieve and rinse under running water. Soak again in 2 cups fresh water and leave for 24 hours
Day 3-Again put the soaked seeds in a colander/sieve and rinse under running water. Place a bowl or plate under the colander to catch any drips. Place a wet(not dripping but wet) cotton cloth or paper towel on top of the soaked seeds and put the colander in a dark place to germinate(I put in my oven)
Day 4-(you will see some seeds with very very small sprouts) remove cloth, rinse the seeds under running water and cover again with wet cloth and put back in a dark place to germinate
Day 5- you will see the methi seeds have sprouted and are ready to be eaten
Rinse well and let excess water drip. Store in refrigerator in a glass container lined with paper towel. lasts upto 10-15 days in fridge

Notes

I kept the sprouts for 4 days, if you keep longer, you will see some leaves sprout. Its perfectly safe to consume the leaves. The water in which the seeds are soaked can also be consumed. I found the water on day 1 to be very bitter. I used it on my hair instead along with my conditioner. The water on day 2 was less bitter and for those who drink methi water for its health benefits can consume this water. Its important that the towel on top is wet. If you see it has become dry, sprinkle water on it or just rinse the cloth in fresh running water and squeeze out excess.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial one-

Ingredients