Methi ki Launji by Tarla Dalal

Tarla.Dalal's picture

Dec. 20, 2013

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 flavors that I am sure you will enjoy. You can either sprout the methi seeds to make this launji or use them un-sprouted. I discovered that sprouting the methi makes the launji less bitter.


Fenugreek seeds 1/4 Cup (4 tbs) , soaked for 2 hours (methi seeds)
Oil 2 Tablespoon
Cumin seeds 1/2 Teaspoon (jeera)
Asofoetida 1/4 Teaspoon (hing)
Dry kashmiri chilies 2 (kashmiri red chillies)
Cloves 2 (laung / lavang)
Cinnamon 1 Inch
Jaggery pieces 1/2 Cup (8 tbs) , chopped (gur)
Sugar 1/2 Cup (8 tbs)
Chili powder 1 Teaspoon
Coriander cumin powder 1 Tablespoon (dhania
Raisin 1 Tablespoon (kismis)
Dried mango powder 1 Teaspoon (amchur)
Salt To Taste
Water 1 Cup (16 tbs)



1. In a pressure cooker, add oil, and when hot, add cumin seeds, asafoetida, red chilies, cloves, and cinnamon. Saute for a few seconds, before adding methi seeds, water, sugar, jaggery, chili powder, salt, coriander-cumin seeds powder, raisins, and dry mango powder. Mix properly and pressure cook for one whistle.


2. Open the cooker lid, when the steam escapes out. Boil for around five minutes, while stirring in between. Turn off heat and let it cool.


3. Serve with khakhras, roti, or rice


This launji can be stored in refrigerator for 2 week, while retaining its fresh flavor.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 133Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 60 mg2.5%

Total Carbohydrates 26 g8.7%

Dietary Fiber 2 g8%

Sugars 20 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet