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Ankurit Methi Dana Sabji served in a white bowl

Ankurit Methi Dana Sabji (Sprouted Fenugreek Seeds Vegetable)

Ankurit Methi Dana Sabji is a healthy and diabetic-friendly no onion no garlic dry sabzi or a vegetable made using sprouted Fenugreek Seeds.
5 from 16 votes
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Course: Main Course
Cuisine: Indian
Keyword: Diabetic Friendly, Fenugreek, Healthy, No Onion No Garlic
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking & Sprouting Time: 2 days
Servings: 2 people
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 Cup Sprouted Fenugreek Seeds
  • 1 teaspoon Cumin seeds
  • A pinch of asafoetida
  • 1 teaspoon Fennel Seeds powder
  • ½ teaspoon Raw Mango Powder (Amchur powder)
  • ½ teaspoon turmeric powder
  • 1 teaspoon Red chilly powder (as per taste)
  • Salt to taste
  • 3-4 Soaked dry dates (chopped into bite size pieces)
  • 8-10 raisins
  • 1 teaspoon oil
  • ¼ cup water

Instructions

  • In a heavy bottom pot or a wok add oil.
  • Once hot add cumin seeds and let it splutter
    Cumin Seeds added to oil
  • Now add asafoetida and fennel seeds powder and give it a quick mix.
    Fennel Powder added to oil
  • Add fenugreek seeds, salt and water.
    Fenugreek Sprouts added
  • Add turmeric powder, red chilly powder and cook for 3-4 minutes.
    Turmeric Powder & Red chilly powder added
  • As we are using sprouted fenugreek it will cook faster.
  • If you are not sprouting it will take a little extra time.
  • Once the seeds are tender add the chopped dates , raisins and Mango Powder.
    Adding of dates, raisins, jaggery and dry mango powder
  • Cover and cook for another 4-5 minutes for the flavours to infuse.
  • Once done, switch it off and serve it with roti or rice.
    Ankurit Methi Dana Sabji

Notes

  • Standard US Size Cups used
  • 1/2 Cup of Dried Methi Seeds will give you 1 cup of Methi Sprouts
  • Jaggery is optional
  • Store brought asafoetida powder is not gluten-free. I use it in rock and natural form. If you are allergic to gluten, use gluten-free asafoetida or skip it completely.
 
 
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