Methi ki Launji recipe Video by Tarla Dalal

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.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 1.5 cups

Ingredients

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)

Method

1. 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.
2. 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.
3. Allow the steam to escape before opening the lid.
4. Boil on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Remove from the flame, allow it to cool completely.
6. Serve with rotis or khakhras or rice

Handy tip:

1. This launji stays fresh upto 2 weeks when refrigerated.

Recipe Source: Methi ki Launji by Tarla Dalal