Sprouted Methi Sambar Recipe

Cooking Directions

• STEP 1.Pressure cook the sprouted methi and lentils until soft and mushy.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add tomatoes, turmeric powder, sambar powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Add the cooked lentils and sprouted methi to the pan. Mix well and simmer for a few minutes.
• STEP 5.Prepare the tamarind pulp by soaking tamarind in warm water and extracting the juice. Add the tamarind pulp to the sambar and mix well.
• STEP 6.Bring the sambar to a boil and let it simmer for 5-10 minutes to allow the flavors to blend.
• STEP 7.In a separate pan, heat ghee and fry the red chilies, fenugreek seeds, and asafoetida until fragrant. Add this tempering to the sambar and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or idli.

Cooking Tips

• You can sprout the methi seeds at home by soaking them overnight and then keeping them in a damp cloth for a day or two until sprouts appear.
• Adjust the quantity of sambar powder according to your spice preference.
• For a thicker consistency, mash some of the cooked lentils before adding them to the sambar.

Storage and Serving

• Sprouted Methi Sambar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the sambar with steamed rice, idli, dosa, or any South Indian bread for a complete meal.