Methi ki Launji

Methi ki Launji

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Roll a spoonful of the Methi ki Launji in your mouth, and you can recognise all the major taste categories in it – bitter, sweet and spicy! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. You can savour the Methi ki Launji with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas.

Methi ki Launji recipe - How to make Methi ki Launji

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     2Makes 1.5 cups
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  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 and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle.
  3. Allow the steam to escape before opening the lid.
  4. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  5. Remove from the flame and allow it to cool completely.
  6. Serve with rotis or khakhras or rice.

Handy tip:

    Handy tip:
  1. This launji stays fresh upto 2 weeks when refrigerated.
Nutrient values (Abbrv) per tbsp
Energy45 cal
Protein0 g
Carbohydrates8.1 g
Fiber0 g
Fat1.4 g
Cholesterol0 mg
Sodium0 mg
Shajahani Dal Video by Tarla Dalal


Methi ki Launji
 on 05 Mar 13 05:41 PM

Very easy and quick recipe...Sweet,spicy and bitter....can have it with my khakhras....