Methi ki Launji

 Ingredients

• 1/2 cup fenugreek seeds (methi dana)

• 3/4 cup jaggery

• 3/4 cup sugar

• 2 tbsp red chilli powder

• 2 tbsp coriander powder

• 4 tbsp amchoor powder

• 2 tbsp chaat masala

• 1.5 tsp salt

• 2 tbsp cooking oil

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1/4 cup raisins

• 10 dates (khajoor)

Method

Soak fenugreek/methi seeds in water for around 5 hours, then drain the water. Now rinse with fresh water and drain completely.

Cover the seeds in a bowl with a muslin cloth for 2 days to sprout them.

When seeds are sprouted, wash them, and pressure cook with 1.5 glasses of water for 3 whistles on medium heat.

Drain the water and wash the boiled seeds with fresh water (instead of boiling you can steam the seeds).

Soak the dry dates in water for 4 hours, remove the seeds and slice them thinly. If you are using fresh soft dates, then chop them and add them directly.

Heat oil in a pan and add cumin and fennel seeds. When seeds start crackling, add boiled fenugreek seeds and sauté for few seconds.

Now add all the spices, sugar, jaggery, 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.