How to Use Fenugreek Seeds: Healthy Recipes, Benefits & Traditional Indian Dishes

How To Use Herbs And Spices In The Kitchen >> How to Use Fenugreek Seeds in the Kitchen

Recipes:

Fenugreek-Dry Ginger Ladoo:

Ingredients:
Fenugreek seeds	3 t.spoon
Whole wheat flour	1 cup
Ghee	½ cup
Jaggery	1 cup
Ginger powder	2 t.spoon
Long pepper root powder	½ t.spoon
Fennel seeds	2 t.spoon
Recipe:
In a frying pan, dry roast the fennel seeds and fenugreek seeds on low flame until they become aromatic.
Turn off the flame and add long pepper root powder and dry ginger powder. Mix everything well in the pan.
Let the mixture cool slightly, then grind it into a fine powder using a grinder.
In another pan, heat ghee and roast the whole wheat flour on low to medium flame until it turns light to medium brown. Allow it to cool completely.
Once the flour mixture is cool, combine it with the ground spice mixture and jaggery. Mix thoroughly using your hands until the mixture holds shape.
Shape the mixture into lemon-sized balls.
Store the ladoos in an airtight jar. They stay fresh for up to 1 month.
This is a nutritious and energy-boosting sweet, especially beneficial during winter. It is traditionally known to help with joint pain, inflammation, and general weakness.

Fenugreek Seeds Curry:

Ingredients:
Fenugreek seeds	1 cup
Oil	2-3 t.spoon
Turmeric	½ t.spoon
Cumin seeds	½ t.spoon
Salt	as per taste
Chopped green chilli	2-3
Ginger grated	2 t.spoon
Coriander leaves	2 t.spoon (chopped)
Asafoetida	1 pinch
Curry leaves	2 t.spoon
Lemon juice	1 t.spoon
Jaggery (optional)	1 t.spoon
Recipe:
Soak 1 cup of fenugreek seeds in 2 cups of water overnight. In the morning, drain the excess water.
In a pressure cooker, add the soaked fenugreek seeds, 2 cups of fresh water, and salt. Cook for 3 whistles.
Once cooked, strain the water and transfer the boiled fenugreek seeds to a bowl.
In a frying pan, heat oil and add cumin seeds. Let them crackle.
Add turmeric powder, asafoetida, and curry leaves. Saute briefly.
Add grated ginger and chopped green chillies. Saute for about 1 minute.
Add the boiled fenugreek seeds along with ½ cup of water. Cook on medium heat for 10-12 minutes.
Finish by adding lemon juice and jaggery (optional). Mix well and turn off the heat.
Garnish with fresh coriander leaves and serve hot with rice or chapati.
This dish is excellent for elders, particularly those suffering from joint pain and constipation. However, it�s best to omit lemon juice for older adults. It's also beneficial for adults as a vitamin and mineral-rich meal.

Fenugreek-Jaggery Chutney (Dip):

Ingredients:
Fenugreek seeds	½ cup
Salt	as per taste
Jaggery	½ cup
Dates	½ cup
Cumin powder	½ t.spoon
Coriander powder	½ t.spoon
Red chilli powder	¼ t.spoon
Turmeric	½ t.spoon
Dry kokum	2-3 pieces
Recipe:
Soak the fenugreek seeds in water for 7-8 hours.
Separately, soak the dates and dry kokum in warm water for 3-4 hours.
After soaking, grind the dates and kokum into a smooth paste. Remove any fibres or seeds during the process.
In a pressure cooker, add soaked fenugreek seeds, kokum-date paste, salt, jaggery, red chilli powder, cumin powder, coriander powder, and turmeric.
Add enough water for cooking and pressure cook for 3-4 whistles.
Allow the cooker to cool, then open the lid and mash the mixture using a ladle to form a coarse chutney.
Serve the chutney warm or at room temperature with lunch, breakfast, or as a dip with snacks.
This chutney is rich in minerals, making it a nutritious choice for both children and adults. It supports digestion, enhances appetite, and adds a flavorful twist to any meal.