Methi Dana Sabji/ Fenugreek Sprout Curry

Ingredients:

1 Cup Fenugreek Seeds 

1 Finely Chopped onion

1 Chopped Tomato

2 Tablespoon Oil

1 Tablespoon Ginger-Garlic Paste

1 Teaspoon Red Chilli Powder(Adjust according to your spice level)

Garam Masala Powder

Turmeric Powder

Sambar Masala Powder(Optional )

Dhana-Jeera Powder(Coriander-Cumin seed Powder)

4-5 Curry leaves

Mustard Seeds

Cumin Seeds

Hing (Asafoetida )

Salt to taste

1 Tablespoon Chopped corriander leaves

Method: 

Soak Fenugreek seeds 4-5 hours in the water. 

After 4-5 hours drain all the water and wrap methi seeds in the cotton cloth . 

Make a tight Knot. Put this wrapped Methi seeds in a warm place(Microwave or Oven) or simply put it into container with lid for overnight(6-8 hours Preferably).

You can use sprout maker if you have one.

In the morning you will see nicely sprouted methi seeds.

Heat the oil in a pan. Once oil heated add mustard seeds, curry leaves and cumin seeds.

Add chopped onion and tomato. Cook it until mushy.

Now add Ginger garlic paste, turmeric powder, hing, red chilli powder & dhana Jeera powder.

Cook until you see the oil starts leaving the edges. 

Now add methi sprouts and salt. Add 1/2 cup water and cover it with lid.

Let it cook for 10-15 mins on medium heat. Keep stirring in between to avoid it from burning. 

Also add water in between if needed. 

After 10 mins add garam masala , sambar masala and cook it for another 10 mins or until you see methi seeds cooked completely . It should not be mushy but tender to touch.

Garnish with chopped coriander leaves . 

Serve hot with Chapati, Fulka or Bhakri.