THE MAGICAL HEALTH PROPERTIES OF FENUGREEK

Posted by Hannah Punitha on Tue, Jul 9, 2013  
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Prophet Mohammed commended the miraculous worth of fenugreek and remarked, "If people know what there is in fenugreek, they would buy it by paying its weight in gold."

Fenugreek as an anti-cancer agent

Fenugreek retards the growth of cancer cells without retarding the growth of normal cells. This unique quality of fenugreek differentiates it from chemical agents used in chemotherapy and radiation on cancer patients that kills both cancer cells and normal cells.

Thus fenugreek acts like turmeric in selectively attacking cancer cells.

Fenugreek, skin care and anti-ageing

The simple fenugreek seed is full of vitamins A, B, C, amino acids and minerals like zinc, iron, calcium, and other precious micro elements. Along with antioxidants these nutrients in fenugreek oil fight free radicals and viruses which lead to aging.

High in niacin, which has anti-aging effect on skin, fenugreek can help recover damaged cells in skin and heals sun scars.

Fenugreek as an immunity booster

The immune system recognizes and destroys substances that contain chemicals, toxins and fights against bacteria & viruses that attack the body. If the body’s immunity is low then virus, bacteria and toxins enter the body and damage the cells that may also lead to life killing diseases like cancer. Fenugreek enhances the body's immunity system to a great extent thereby protecting the body against debilitating and life killing diseases.

Fenugreek leaves and dhal curry

Ingredients

* Fenugreek Leaves – 1 bunch
* Toor Dhal/Masoor dhal/green gram dhal - ½ cup
* Garlic - 2 pods
* Tomato - 1, chopped
* Chilli powder – ½ tsp
* Turmeric – a pinch
* Asafoetida – a pinch
* Salt to taste

For Tempering

* Mustard seeds - 1/2 tsp
* Dry chillies/green chillies - 2
* Oil - 2 tbsp

Method

Clean and wash fenugreek leaves in water.

In a pressure cooker, add fenugreek leaves, chilli powder, turmeric powder, asafoetida, garlic, salt, dhal & tomato, Cook for about 10-15 minutes on low flame until it becomes soft and tender. Once the pressure goes down, smash it up and add required water .Bring the mixture to boil for a couple of minutes and remove from heat.

In a sauce pan, heat oil and add the tempering ingredients. When they sputter, add them to the fenugreek leaves & dhal mixture.

Serve with rice or chapatti (Indian bread)

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