Methi ki Launji
by Tarla Dalal
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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.
- 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 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.
- Allow the steam to escape before opening the lid.
- Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Remove from the flame and allow it to cool completely.
- Serve with rotis or khakhras or rice.
- This launji stays fresh upto 2 weeks when refrigerated.
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