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 are known as Kasuri Methi add a distinct flavour to many North Indian dishes.
Fantastic Health Benefits Of Fenugreek:
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 and stimulate lactation.
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.
Delicious Recipe With Fresh Fenugreek/Methi Leaves:
How To Prepare Aloo Methi:
Not just the small, bitter seeds or the strongly flavoured powder, but even fenugreek leaves or methi are equally healthy, serving as a perfect green cruciferous component to cook tangy curries and gravies. Also Read: These Green Leaf Chutneys Will Leave You Asking For More
3 big potatoes, peeled and cut
2 full stems of fresh methi leaves, washed and chopped
3 tbsp mustard oil
½ tsp cumin seeds
¼ tsp hing
2 cloves garlic (chopped)
2 green chilli (slit into halves)
2 tsp coriander powder
½ tsp turmeric powder
1 tsp red chilli powder
Salt, to taste
½ tsp dry mango powder
½ tsp garam masala powder
Heat some oil in a pan and sauté the cumin seeds, hing, garlic, green chillies.
Add the potato slices, along with coriander powder, turmeric powder, red chilli powder, salt and cook for 5 minutes.
Transfer the methi leaves into this pan with a cup of water, mix well, cover the lid and allow to boil for 10 minutes on medium flame.
Sprinkle some dry mango powder and garam masala powder, for enhanced flavours.
Serve this zesty aloo methi hot, as a side for roti, naan or parathas.
Methi leaves are blessed with the goodness of anti-inflammatory elements, which effectively alleviate joint pain in arthritis. Potato offers ample calories, carbs for instant energy and proteins for muscle strength. Green chillies contain capsaicin, a powerful antioxidant which reduces the risk of cancer, chronic diseases like hypertension, cardiac problems. Also Read: Are Chillies Really Good For You? Find Out More