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A few days ago, I sowed fenugreek after testing the seeds.
They were vital, so I also create some fenugreek sprouts.

Put the seeds in a covered bowl with some water, in a warm place.

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Change water every morning for 4-5 days, until sprouts are ready.

Easy, isn't it? Next experiment: mungo beans!

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Sprouted Fenugreek Soup

Ingredients
Serves two
4 tbsp sprouted fenugreek
1 red onion
200ml coconut cream
one piece of tamaring
1 tsp sambar powder
1 pinch of chili powder

Directions
Mince the onion and fry with some oil in a pot for a couple of minutes.
Add the sprouted fenugreek, cook for one minute, then add the coconut cream, chili powder and minced tamarind.
Cook over low heat for ten minutes, add sambar powder and serve with rice or bread croutons.

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
If you have posted a recipe of a soup, salad or sandwich, join Souper Sundays!

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Some likes it bitter? Usually the answer is no, but as Yasmeen teaches us with the event Bitter Better Health, many bitter foods are also very healthy. Just cook them using also a sweet ingredient (in this soup I cooked the bitter sprouted fenugreek with the sweet coconut cream) to have tasty and healthy recipes.

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