A few months after we got married, we went to a relative's house. They were relatives on my husband's side of the family. "Aka, what's for lunch today?" My husband asked her sister. "Menthi ginjala kura (something made from fenugreek seeds)" she said with a smile. For non-Indians who don't know what fenugreek is, this is the picture.

They have a totally bitter flavor, although they give off a nice aroma when fried in oil. For this reason, these seeds are rarely added to tempering in Indian preparations.

My heart sank when I heard her answer. Before my wedding, whenever I happened to chew the seeds of fenugreek in my food, I would have a big fight with my mom. But now I had to eat the whole dish, right off the rice.

Because I just got married, I felt very timid and shy to even express my concerns to my husband. I prayed to God that nothing would happen while I was eating.

She served vegetables (fenugreek seeds). On closer inspection, I realized that the preparation was made from germinated fenugreek seeds.

The preparation looked a bit like this (not a real image).

When I first put it in my mouth, it tasted great! Absolutely no pain! The preparation was practically like making it out of a sprouted moon.

I was surprised. How can fenugreek not be bitter? "So you think it will be bitter?" She asked me with a smile. I nodded my head in affirmation. She said, "Fenugreek is not bitter when it first sprouts." I learned something new that day. As soon as I finished lunch, I jotted down the recipe on a piece of paper. Whenever a young guest comes to my house, I prepare it.

I love to see their reaction when they hear that they're having fenugeek curry for lunch/dinner, and the look of surprise on their faces when they try it.

Here's the recipe:

Soak 100 grams of fenugreek seeds in a large amount of water (almost 4 times their volume) for 6-8 hours.

Discard the water after soaking (at this point it reduces the bitterness by 40%)

Tie loosely with a slightly damp, fine cloth, or place in a sprouter until one-inch-long shoots grow. This takes about 12-15 hours depending on humidity and temperature. If the cloth gets dry, sprinkle some water on it. Throw it every 2-3 hours so all the seeds are evenly exposed.

When they germinate, add ? cup of fresh water and cook until they are soft. Take tamarind juice the size of a gooseberry. Add tamarind juice, enough salt and two teaspoons of jaggery (powder). Stir until all the water evaporates.

Heat two tablespoons of oil in a small pan. Add 1 teaspoon of chena dal (Bengal gram), 1 teaspoon of urad dal (black gram), half a teaspoon of mustard seeds, half a teaspoon of cumin, four chopped red chilies (or as per your taste), a pinch of asafetida and two sprigs of curry leaves. Once the mustard has been spluttered, add the fenugreek that has been tempered until cooked.

This was my experience as a newlywed.

Edit:This is not specifically for diabetics but anyone who likes a change. In the comments section Sapana mentions "This is one of the lactogenic (foods that help new moms breastfeed) and is super healthy." It tastes very different than you might expect. Sprouting not only reduces the bitterness, it also increases the protein and fiber content, making it easier to digest."