top of page
  • Preeti Shridhar

Dana Methi ki Laungi ( Fenugreek Seeds Relish)

Some tastes linger on longer than you can imagine.

Dana Methi ki Laungi ... Fenugreek Seeds Relish is one such dish.

As a kid, I remember having it quite often at my neighbour's place. Then we moved places and after that never had a chance to taste it again. I often used to talk about it with my mom but surprisingly never got around to making it.

So when "Fear not the Bitter " theme was announced in the blogger group that I am part of ,I immediately decided to take the plunge and recreate my childhood memories.

Dana Methi ki Laungi is quite a popular dish from Rajasthan. My mom tells me that it's also quite popular in some parts of Uttar Pradesh. Street vendors often serve it as an accompaniment with kachori /samosa.

This Relish has all the flavors...sweet, bitter, spicy and tangy beautifully amalgamated. It pairs so well with Parathas. You would end up eating an extra paratha just to have this Laungi.

It stays fresh in the fridge for a week .

Methi Dana has innumerable health benefits. Many people including me have overnight soaked methi seeds every morning.

This chutney is made two ways ...sweet and tangy and the other is mildly sweet more tangy. I have always preferred the first one.

I have used raw mangoes for the tang but you can replace it with tamarind pulp 1-2 tbsp or amchur powder 1 tbsp. Start with lesser quantity than I have mentioned, taste and add more accordingly.

I am part of a blogger group on Facebook

This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two parners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.

This month the theme "Fear not the Bitter" was suggested by Seema Doraiswamy Sriram. She has a wonderful collection of cake recipes.

I am quite intrigued by her Mulberry Yogurt Cake .Have added it to my bucket list.

As soon as the theme was announced my heart was set on trying out Dana Methi Laungi. Kept my fingers crossed that my partner should give me appropriate secret ingredients.

Lucky for me , my partner this month Shobha Keswani gave me secret ingredients Mustard Oil and Jaggery and bingo I could create Dana Methi Laungi.

Shobha's blog is a treasure trove of recipes both vegetarian and non vegetarian.

I am soon going to try her Mishti Doi as my husband is very fond of it.

She has made this delectable Methi Raita.


Methi Dana 1/4 cup

Mustard Oil 1 tbsp

Cumin Seeds 1/4 tsp

Fennel Seeds 1/4 tsp

Whole Red Chili 1.

Red Chili Powder 1 tsp

Coriander Powder 1 tsp

Turmeric Powder 1/4 tsp

Jaggery Powder 1/4 cup

Raw Mango 1/2 cup

Salt to taste

Raisins 1 tbsp

Water 1/2 cup


  1. Wash and soak Methi Dana for 4 hours.

  2. Drain off the water.

  3. Pressure cook the soaked seeds with 1 cup of water for 2 whistle.

  4. Once the pressure drops, pour the contents on a colander.

  5. Heat oil in a pan.

  6. Add cumin seeds and fennel seeds.

  7. Once the seeds crackle , lower the heat, add whole red chili, followed by red chili powder.

  8. Sprinkle a tbsp of water.

  9. Add coriander powder, turmeric powder and salt.

  10. Mix well. Tip in raw mango.

  11. Cover and cook for a few minutes, till raw mango softens.

  12. Add jaggery powder, mix well.

  13. Add boiled Methi Dana.

  14. Mix well. Add 1/4 cup of water.

  15. Bring to a boil .

  16. Add raisins, let it simmer till the Laungi/ Relish thickens.

  17. Taste and adjust, jaggery powder and salt .

  18. Once it cools down, store in a glass bottle .

  19. Keep it refrigerated.


Recent Posts

See All


bottom of page