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Recipe: Sprouted Fenugreek Seeds

Fenugreek (Methi Dana) seeds are considered to be good for cardiac health as it prevents the absorption of cholesterol and controls triglycerides. they may helps to control heart rate and blood pressure. Fenugreek seeds have so many health benefits but are slightly bitter in taste so it is a good idea to sprouts them as sprouting makes it taste less bitter, enhances the health benefits and makes it easier to digest.

Step by step instructions on how to sprout fenugreek seeds.

Serving size:

Consider the 4:1 ratio. Sprouted fenugreek seeds will weigh 4 times the volume of seeds you start with.


- ½ cup Bloom Organic Fenugreek Seeds
- Water for rinsing and soaking
Shop Ingredients:  https://bloomorganicbazaar.com/collections/spices/products/fenugreek


1. Day 1: Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water.
2. Day 2: Rinse seeds with water thoroughly and soak again for 24 hours.
3. Day 3: Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth.
4. Day 4: Repeat step 3
5. Day 5: You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time.
6. Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerator.
7. Enjoy by adding it to salads or as a side dish to any meal!

How to Use Them

Add to  Salads, stir-fry's, sandwiches and soups. The sprouts are a bit bitter, a bit fenugreek-y, and have that telltale, green sprout-y flavor.

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