Sprouted Green Gram – Methi/Fenugreek Seeds Sukke

A wholesome, protein-rich Konkani side dish 😋

A Special Connection Through Food 

A few days ago, I met my dear friend Jagapriya Bhat at a function. She's always been one of my biggest supporters-constantly encouraging me and trying out my recipes.

During our chat, she suggested I try making Moong Methi Sukke- A dish I had heard of but never prepared myself. She shared her version with me, and I was delighted to learn that this is a must-have item at GSB weddings, festival meals especially in the Cochin region. 

It's not just healthy and tasty, but also filled with tradition and love.

I'm truly touched when people like her appreciate my cooking and even contribute their cherished recipes. It means a lot 🙏❤️

Thank you Jagapriya akka  for this wonderful suggestion.

Ingredients:

Sprouted green gram (moong) – 1 cup

Sprouted methi (fenugreek) seeds – ¼ cup

Grated coconut – ½ cup

Red chilli powder – 2 to 3 tsp (adjust to taste)

Turmeric powder – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – a few

Salt – to taste

Oil – for tempering

Sprouting Method:

Methi seeds: Soak overnight. Next morning, drain the water and keep them covered to sprout. Let them sprout for 2 days.

Green gram (moong): Soak overnight. Drain the next morning and keep for sprouting.

To Prepare the Sukke:

 In a bowl, combine grated coconut, red chilli powder, and turmeric powder. Mix it well with your hands and keep aside.

Heat oil in a kadai. Add mustard seeds and let them splutter.

Add curry leaves and fry for a few seconds.

Now add the sprouted methi seeds and sauté for a few seconds.

Add the sprouted moong and fry briefly.

Add salt and the coconut-spice mixture.

Sprinkle a little water, mix gently, cover, and cook on low flame until soft and done.