Methi ki Launji


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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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Makes 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 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 : Rajasthani CookbookBuy this cookbook
1 review received for Methi ki Launji

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 Reviewed By
Mruga DMarch 05, 2013

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

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Reviewed March 05, 2013by Mruga D

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

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