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Methi ki Launji

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.

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Preparation Time: 30 mins.
Cooking Time: 20 mins.
Makes 2 cups.
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Ingredients

1/4 cup fenugreek (methi) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup grated jaggery (gur)
1/2 cup sugar
1 tbsp dried mango slices, finely chopped
2 tbsp oil
salt to taste

To be mixed together into a masala
3 tsp chilli powder
3 tsp coriander (dhania) powder
2 tsp dried mango powder (amchur)
1 tsp turmeric powder (haldi)
1 tsp dried dates (kharek), deseeded and chopped
1 tbsp sultanas
1/2 cup water

Method

Soak the fenugreek seeds in 1 cup of water and leave overnight.
Next day, drain the fenugreek seeds and add 1 cup of water. Pressure cook for 2 to 3 whistles. Drain and keep aside. Discard the water.
Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle, add the prepared masala, jaggery, sugar, amchur slices and salt and simmer for 5 to 7 minutes. Cool completely.
Serve with puris or parathas.
Store refrigerated for upto 2 weeks.

RECIPE SOURCE : Rajasthani Cookbook