Methi ki Launji Video by Tarla Dalal

Methi ki Launji Video by Tarla Dalal

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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.

Recipe Description for Methi ki Launji, Fenugreek Seed Sweet Pickle

Soaking time:  2 hours
Preparation Time: 
Cooking Time: 
Makes 1.5 cups
Show me for cups


For Methi ki Launji
1/4 cup fenugreek (methi) seeds , soaked for 2 hours and drained
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 small 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 Serving With Methi ki Launji
rotis or khakhras or rice (chawal)


For methi ki launji

  1. To make {span class="bold1"}methi ki launji{/span}, 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 the {span class="bold1"}methi ki launji{/span} with rotis or khakhras or rice.

Handy tip:

  1. This launji stays fresh upto 2 weeks when refrigerated.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook


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