Fenugreek seeds : a yummy salad that helps in lactation..

 And for everyone who wants a nutrient rich salad fortified with good fats.Great as a calcium supplement, rich in potassium. phosphorus and magnesium too. Fenugreek seeds are a known Galactagogue and great for joint health. These golden seeds are great hair and skin tonic as well. Great stir fry for diabetics too.

You would require some Fenugreek sprouts for this easy healthy salad. The seeds take about 2 days to sprout well and keep well for a week in the fridge. It can be an everyday salad if you are a lactating mother, have some joint problems, or just want to improve your hair and skin. So make a large batch of sprouts and store them well.

If you want to know more about the health benefits click here to know all about it.

This link would tell you how it is good for lactating mothers. It has been a popular food for new mothers in many ancient cultures, including India. Methi laddoo (sweet balls with many ingredients including Fenugreek) is a traditional recipe which is a little tedious to make and many of us do not attempt it just because it takes time to make. I have a few pictures of a Methi Panjeeri (a powdered granola with fenugreek) I made for a neighbor once and later for my sister too, will post the detailed recipe some time soon.

Till then, an easier, quicker fenugreek recipe that can be your side dish with any of the meals. Once you have the sprouts ready, the dish gets done within 5 minutes. Inclusion of coconut ensures all the good fats and essential nutrients for the breast feeding mother and curry patta and lime juice all help in better absorption of the nutrients.

To make the fenugreek sprouts , just soak the seeds overnight, drain water and keep covered at room temperature. In Indian winters they sprout slowly and in summers they take just about 12 hours to sprout. The Fenugreek sprouts in the picture are two days old .

ingredients....
(2 servings)
3/4 cup Fenugreek sprouts
1/4 cup mixed lentil sprouts (optional, I used a mix or moth, masoor and mung sprouts)
1/3 cup grated coconut (you can use frozen)
1/4 cup chopped curry patta
2 whole red dry chillies scissor cut
finely chopped ginger 2 tbsp
sesame oil 1 tsp (use ghee if you do not stock sesame oil)
salt to taste
black pepper powder to taste
lime juice to taste

procedure...
Heat the oil in a pan and tip in the red chillies, chopped ginger and curry patta all at once. Add the salt at this time to fry everything in less amount of oil, keep stirring for a minute till everything gets fragrant.

Add the mixed lentil sprouts and toss well. Immediately add the Fenugreek sprouts and grated coconut as well. Toss everything together and remove from heat. The sprouts just need to get warm, not to be cooked.

Adjust seasoning with salt, pepper and lime juice and serve as a side dish. It keeps well in the fridge for a couple of days. I have liked this salad/stir fry with chapati, rice and daal meals and with my khichdi meals too. It is quite versatile.

If you don't get fresh coconut you can use the unsweetened coconut flakes, just soak them in hot water for a while before using them for this recipe. Curry patta will be great if available fresh or try and make a coarse paste of it whenever available and freeze it.See how I do it here. A great way to have fresh aromatic curry patta whenever you want it.

Isn't it great to have quick recipes for wholesome nutrition? For all those who never compromise on taste. Did I tell you that this salad does not taste bitter at all? Coconut and lime juice does the trick, sprouting makes them less bitter anyways.

Do try and let me know.