Healthy Sprouted Fenugreek Seeds Bhaji

This is a unique Maharashtrian recipe for preparing at home. Sprouted Fenugreek Seeds Bhaji/Usal or Mod Aalelya Methi Chya Danyachi Bhaji as it is called in the Marathi language. There is a special method of making this Methi Dana Usal, which I have described below in this article.

This Mehi Chi Bhaji is extremely nutritious and healthy and specially recommended for diabetics and people suffering from weakness, especially women. The Methi Bhaji strengthens the immune system and is effective in removing stomach and digestion related problems and ailment like excess gas, swollen and bloated stomach. It is also effective in correcting blood circulation blockages and the removal of waste from the body.

The Methi Dana Bhaji is also very effective if eaten during the winter seasons. Nursing mothers are specially served the Fenugreek Usal as it removes several some post pregnancy disorders.

Preparation Time: 20 minutes
Serves: 4 Persons

250 Gram (2 Cups) Fenugreek Seeds
2 Big size Onion (chopped)
1 Teaspoon Red Chili Powder
¼ Cup Coconut (grated)
Salt s per taste

For the Tadka
½ Tablespoon Oil
1 Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida (Hing)

While preparing the sprouted Fenugreek Seeds Bhaji/Usal you should soak the Fenugreek Seeds for 24 hours. Then remove the excess Water and keep them on a thin cloth and tie them inside a cloth tightly for two days in a utensil.
Every after 2-3 hours sprinkle Water over the tied Fenugreek Seeds.
On the fourth day remove the sprouted Fenugreek Seeds from the cloth and keep them aside.
Heat the Oil in a Kadai and add the Mustard Seeds, Asafoetida and fry for 2-3 minutes.
Then add the Sprouted Fenugreek Seeds, Salt and Coconut and cook for 5 minutes on a slow flame.

The Marathi language version of the Methi Chi Usal/Bhaji is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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