Most of us would be aware that Methi Seeds are boon to mankind especially to diabetic people.  A spoon of methi soaked in water the previous night and taken as a first intake the next morning would do wonders to blood sugar.  If taken dedicatedly, result can be seen within a few weeks.

I have been sprouting methi for quite sometime. Along with my usual salad, I mix a tablespoon of methi sprout which makes my salad double healthy.





Wash methi seeds well and soak them for 9-10 hours.  Drain and keep the seeds in a colander and let the excess water drip out.  This will take anywhere between half to an hour,  depending on where you place the colander. If it is placed close the window, the water dries up quickly. Take the moist methi seeds in a big square cloth ( I use handkerchief) and tie it well - well covered on all sides and keep it in a corner. After 24-36 hours, sprouts can be seen and you can decide  the length of the sprout.

It is a very simple process and can be stored in air tight dabbas in the fridge for daily use.  Stays fresh for a week.

Yummy healthy meal - Cucumber, carrot, apple, soaked black chenna, soaked kabuki chenna, methi sprouts and green gram sprouts.



I would be content if at least one of my friend reads this and makes sprouts at home for consumption in general, not only diabetics.