Healthy and delicious curry from Rajasthan is made with fenugreek seeds,jaggary, dry fruits and few basic spices
It is usually made during winter to serve as side dish or chutney. Adding sugar/jaggery to this sabji enhances the taste and also increase its shelf life .
Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers. It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds.
I came across this recipe after marriage when my MIL made it. Loved the idea of inclucating this wonder seed in diet in such a yummy preparation!
This healthy-Sprouted dana methi ki sabzi stays well for a week in the refrigerator.
I have made this chutney with sprouted Methi seeds as sprouting makes the seeds less bitter but you can also make it without sprouting .Taste great both ways.
1/2 cup Fenugreek Seeds / Methidana
3/4 cup Jaggary / Gud
3/4 cup Sugar / Chini
2 tbsp Red chili powder
2 tbsp Coriander Powder / Dhaniya Powder
4 tbsp Mango Powder / Amchoor Powder
2 tbsp Chaat Masala
1.5 tsp Salt / Namak
2 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
1 tsp Fennel Seeds / Saunf
1/4 cup Raisins / Kishmish
10 Dates / Khajoor
Soak fenugreek/methi seeds in water for around 5 hours then drain the water.Now rinse with fresh water and drain the water completely .
Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.
When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 3 whistles on medium heat or you can boil them in hot water for 10 minutes. Drain the water and wash the boiled seeds with fresh water.
Soak the dry dates in water for 4 hours ,remove the seeds and slice them thinly and if you are using fresh soft dates then chop them and add directly.
Heat oil in pan and add cumin and fennel seeds.
When seeds start crackling add boiled fenugreek seeds and saute for few seconds.
Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.
Simmer for around 20 minutes or till gravy thickens.
Store in a glass jar when cool down completely.
Serving suggestions-serve methi ki launji as a relish,pickle with snacks, rice or any Indian bread.