Ariso Recipes
Mixed Sprouts and Fenugreek Leaves Salad
Last update date: February 24, 2012
Be captivated by the essence of Mixed Sprouts and Fenugreek Leaves Salad. This dish is a delightful symphony of tastes and textures, featuring Mixed Sprouts, Fenugreek leaves (Trigonella foenum graecum). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.15 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the mixed sprouts and fenugreek leaves salad, ensure you have ready-made methi sprouts or learn how to make sprouts at home.
2
If making sprouts at home, soak methi seeds in water overnight. drain the water the next day and tie them in a muslin cloth. keep in a warm place for 24 hours to sprout.
3
In a mixing bowl, combine the mixed sprouts along with the fenugreek leaves sprouts (methi sprouts), peanuts, chopped onions, tomatoes, and fresh coriander leaves. mix well.
4
Season the salad with salt, black pepper powder, chaat masala, and a generous squeeze of lemon juice. mix everything together until well combined.
5
Transfer the mixed sprouts and fenugreek leaves salad to a serving platter.
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