Methi ki Launji Video by Tarla Dalal Video by Tarla Dalal
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Methi Ki Launji Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
2.00 cups
Ingredients
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 chilli
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)
Method
For methi ki launji
- To make methi ki launji, 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 the methi ki launji with rotis or khakhras or rice.
Handy tip:
- This launji stays fresh upto 2 weeks when refrigerated.
See step by step images of Methi ki Launji, Fenugreek Seed Sweet Pickle
