You will simply adore this launji with rotis, khakhras and even rice although the rajasthanis would relish it with hot puris or parathas. This bitter-sweet and spicy dish has a delicate balance of flavours that i am sure you will enjoy. You can either sprout the methi seeds to make this launji or use them unsprouted. I discovered that sprouting the methi makes the launji less bitter.Ingredients
Makes 1.5 cups
Makes 1.5 cups
1/4 cup fenugreek (methi) seeds soaked for 2 hours
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1/2 cup chopped jaggery (gur)
1/2 cup sugar
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp raisins (kismis)
1 tsp dried mango powder (amchur)
salt to taste
For Servingrotis or khakhras or rice (chawal)
- Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds.
- Add the soaked methi seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, salt, raisins and dry mango powder, mix well and pressure cook for 1 whistle.
- Allow the steam to escape before opening the lid.
- Boil on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Remove from the flame, allow it to cool completely.
- Serve with rotis or khakhras or rice
- This launji stays fresh upto 2 weeks when refrigerated.
Recipe Source: Methi ki Launji by Tarla Dalal