Fenugreek or methi be it in the form of leaves or spice/pulse is extensively used in Indian kitchens for its numerous health benefits. Fenugreek is a staple ingredient of sorts that can be used in several ways slightly toasted, powdered or soaked in water. Raw fenugreek leaves are cooked with lentils to make dal and dry leaves known as Kasuri Methi add a distinct flavour to many North Indian dishes.
Fenugreek is a powerhouse of several minerals, vitamins and polynutrients. Loaded with soluble dietary fibre it is known for speeding up the bowel movements and help in relieving constipation.
It comes with non-starch polysaccharides (NSP) consisting important compounds such as saponins, hemicellulose, mucilage, tannin, and pectin that help in lowering LDL cholesterol and also in protecting gut health from colon cancer.
Ayurveda strongly relies on fenugreek in lowering blood sugar levels and improvise on insulin production. According to several researches this wonder spice with amino acid 4-hydroxy isoleucine, facilitates insulin secretion even as the fibre slows down the absorption of glucose into the colon by regulating blood sugars.
It works wonders for the lactating mothers as galactagogue, a substance present in fenugreek is known for increasing production of milk.
How to use Fenugreek:
- Ayurveda strongly recommends soaking fenugreek seeds in a teaspoon of curd overnight and consuming it in the morning on empty stomach to regulate blood sugars for rest of the day.
- One can also consume fenugreek soaked in hot water for better insulin secretion.
- Fenugreek is an excellent hair conditioner. Soak fenugreek for 4 to 5 hours, grind and mix it with curd. Apply it on hair, leave it for an hour. Shampoo to experience flowy, luscious hair.
- Toast fenugreek slightly, powder it. Sprinkle a little bit of powder on curries, dals for a distinct flavour and to aid in digestion.
- Adding a teaspoon of fenugreek seeds to dosa batter adds beautiful colour and crispness to the dish.
- Add a teaspoon of fenugreek powder to honey and lemon for instant relief from sore throat and cough.
- Cooking raw methi leaves with lentils into dal, stew or sprinkling dry methi leaves on curries, gravies will ensure your weekly dose of health benefits.