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Fenugreek seeds, the golden brown seeds are the star of any Indian kitchen. Its a spice which is extensively used in several of the Indian dishes. It can be used in different ways like adding it to vegetables as whole or grounded, soak it overnight and have it empty stomach for weight loss or sprout it to make a salad. They are added as whole to vegetables like Kashifal/ Kaddu, Kadhi and a lot more. As a plant, its fresh leaves are Methi which are used in paranthas or vegetables. They are nutty and have a bitter taste. The dried leaves also called Kasuri methi is used extensively in Indian cuisine like Paneer gravies, Methi Malai matar and others.
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Fenugreek seeds have numerous health benefits. They are rich in folic acid, Vit A,C, K, iron, magnesium, soluble fibre and when taken empty stomach (after soaking overnight), they help in weight loss by curbing your appetite. We need to soak them to make them tender and also because they are hot in nature (Hot taseer). If we have it without soaking, it might dehydrate the body and hence is not recommended. The recommendation is not to have more than one teaspoon per day. They help control the blood glucose levels and help in reducing cholesterol thereby improving heart health. These seeds also act as antacid and relieves he heart-burn due to acidity. A word of caution for people with Asthma: They should avoid it specially the powdered fenugreek seeds. A research indicated that new mothers having a herbal tea with these seeds may increase breast-milk production and hence the weight of the born babies. These seeds are not just shining for health and food, they can give a fresh bright look to our skin and hair as well. Soak them overnight, grind in a paste. Then Apply the sticky paste to the roots of hair for 20 min. to get the perfect shine!! For the skin you may boil it in water for 20 min and use it (once it cools off) as a toner on skin to avoid acne and dry skin.
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I have been using this spice regularly in daily food like in vegetables Kadhi and kashifal. In winters, when fresh stock of Methi is available, I make Methi aloo, Methi Parantha and Methi Malai Matar. In pickles like Amla Achar, I use ground fenugreek seeds. Just remember to use around 1 teaspoon per day. Honestly, one teaspoon per day in vegetables for five members is not a large quantity. Dont forget to add the Tadka of this special Spice next time you make kadhi!!
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