When you search for information about Fenugreek seeds online, you’ll find a plethora of details about their numerous health benefits. It’s widely recognized as a valuable addition to one’s diet. Personally, I’ve always found it challenging to consume Fenugreek seeds on their own due to their inherent bitterness. However, my perspective changed when I had the opportunity to taste Fenugreek seeds rice at a friend’s house. Surprisingly, it wasn’t as bitter as expected, and I was intrigued by the fact that the rice was prepared using sprouted Fenugreek seeds. This inspired me to give it a try myself.
In the past, I attempted to sprout Fenugreek seeds at home on a couple of occasions, but unfortunately, my attempts were unsuccessful. The sprouts turned out to be sticky, smelly, and they didn’t seem quite right even after several days. This time, however, I acquired Fenugreek seeds from India specifically for sprouting purposes. It yielded better results. Although it took a bit longer compared to sprouting other legumes like green moong dal or chickpeas, it was worth the effort. Nevertheless, it’s important to note that not every seed managed to sprout successfully, which was a slight setback.
Despite the challenges, sprouting Fenugreek seeds can be a rewarding experience. The sprouts not only diminish the bitterness but also enhance the nutritional value of the seeds. Sprouting is known to increase the bioavailability of nutrients, making them easier for the body to absorb. Fenugreek sprouts are packed with essential vitamins, minerals, and antioxidants, contributing to overall well-being.
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Ingredients for making Sprouted Fenugreek seeds Rice
- Bastmati – 1.5 cup (Cooked Rice)
- Sprouted Fenugeek seeds – 1/4 cup
- Onion – 1 (finely chopped)
- Tomatoes – 1 (Finely Chopped)
- Ginger garlic paste – 1 teaspoon
- Turmeric Powders – 1/2 teaspoon
- Gram masala – 1 teaspoon
- Green chillies – 2 (slit into two)
- Ghee – 2 teaspoon
- Coriander Leaves – 1/4 cup
- Salt to taste
- Curry leaves – 10
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1 teaspoon
- Urad dhal – 1.5 teaspoon
- Channa dal / Bengal gram dal – 1 teaspoon
Step by step instruction to make Sprouted Fenugreek seeds Rice
Step 1: Heat ghee in a pan. Add mustard seeds, cumin seeds. let it crackle. Add Urad Dhal, Channa dal. Fry till brown color. Add curry leaves, chillies. Fry for 20 sec. Add onion and salt, Fry till transparent. Add Ginger Garlic paste. Fry for a min
Step 2: Add tomatoes. Fry till mushy. Add Turmeric powder, Gram masala and mix well.
Step 4: Add sprouted Fenugreek seeds & cooked rice. Mix well. Cook for 2 mins.
Step 5: Add Coriander leaves. Mix well
Step 6: Serve hot
Notes
- You can do with left over rice
- You can add vegetables
- You can replace 1 cup of water with 1 cup of coconut milk for cooking rice
Health benefits of sprouted Fenugreek Seeds Rice
- Fenugreek seeds are known to promote digestive health. They contain soluble fiber, which can aid in digestion, relieve constipation, and promote regular bowel movements.
- Fenugreek seeds may help regulate blood sugar levels.
- Fenugreek seeds have shown potential in lowering cholesterol levels, particularly LDL (bad) cholesterol.
- Including fenugreek seeds in your diet may support weight loss efforts. T.
- Fenugreek seeds possess anti-inflammatory properties, which can help reduce inflammation in the body.
- Applying fenugreek seed paste or oil topically may provide benefits for the skin.
- Consuming fenugreek seeds or supplements may help increase milk supply.
Note: It’s worth noting potential health benefits, they should be consumed as part of a balanced diet and a healthy lifestyle. As with any dietary changes or health concerns, it’s advisable to consult with a healthcare professional for personalized advice.
Recipe Card
Sprouted Fenugreek seeds Rice - Healthy Diabetic friendly Recipe - Rice Recipes - One pot meal
Ingredients
- 1.5 cup Bastmati
- 1/4 cup Sprouted Fenugeek seeds
- 1 Onion finely chopped
- 1 Tomatoes finely chopped
- 1 tsp Ginger garlic paste
- 1/2 tsp Turmeric Powder
- 1/4 tsp garam masala
- 2 Green chillies slit into 2
- 2 tsp Ghee
- 1/4 cup Coriander Leaves
- Salt to taste
- 10 Curry leaves
- 1/2 tsp Mustard seeds
- 1 tsp cumin seeds
- 1.5 tsp Urad dhal
- 1 tsp Channa dal / Bengal gram dal
Instructions
- Heat ghee in a pan. Add mustard seeds, cumin seeds. let it crackle. Add Urad Dhal, Channa dal. Fry till brown color. Add curry leaves, chillies. Fry for 20 sec
- Add onion and salt, Fry till transparent. Add Ginger Garlic paste. Fry for a min
- Add tomatoes. Fry till mushy. Add Turmeric powder, Gram masala and mix well.
- Add cooked rice. Mix well. Cook for 2 mins.
- Add Coriander leaves. Mix well
- Serve hot
Notes
Notes
- You can do with left over rice
- You can add vegetables
- You can replace 1 cup of water with 1 cup of coconut milk for cooking rice
Health benefits of sprouted Fenugreek Seeds Rice
- Fenugreek seeds are known to promote digestive health. They contain soluble fiber, which can aid in digestion, relieve constipation, and promote regular bowel movements.
- Fenugreek seeds may help regulate blood sugar levels.
- Fenugreek seeds have shown potential in lowering cholesterol levels, particularly LDL (bad) cholesterol.
- Including fenugreek seeds in your diet may support weight loss efforts. T.
- Fenugreek seeds possess anti-inflammatory properties, which can help reduce inflammation in the body.
- Applying fenugreek seed paste or oil topically may provide benefits for the skin.
- Consuming fenugreek seeds or supplements may help increase milk supply.
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