Sprouted Methi Seed Thoran / Sukke (Kirlele methiye sukke)

Sprouted methi seed thoran / sukke (Kirlele methiye sukke)

A nutritious side dish with rice !!!!

Serves: 3

You will need

1 cup (100 g) methi seed (Fenugreek seed)
2 cups water
1/2 metre muslin cloth (or suitable clean / hygienic cotton cloth)

Method

Wash and soak methi seeds in 2 cups water for 6 hours or over night. Drain out water thoroughly, pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow Methi to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water - the Methi may get spoiled instead of germinating).

For coconut mixture:

2 tablespoons (30 g) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder

Mix all the ingredients well and keep aside.

Other ingredients:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoons jeera (cumin seeds)
1/4 teaspoon urad dal
2 tablespoons (30 ml) water
1/2 teaspoon salt (or to taste)

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Fry for 1 minute.

Add sprouted methi seeds, coconut mixture, salt to taste and sprinkle 2 tablespoons water. Mix all the ingredients well.

Cover with a tight lid and cook on a low to medium heat for 15 minutes or until done / methi seed softens and water dries up, stirring occasionally. Serve as a side dish with rice.

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