Firstly, wash methi dana and soak the fenugreek seeds aka methi dana in 2 cups of water for 5-6 hours or more.
The fenugreek seeds will swell to be about 3 times in volume.
Heat the 1 tbsp of oil in a wok/Kadai on high heat.
Further, add asafoetida/hing, cumin seeds/jeera, and saute for a few seconds.
Additionally, add fennel seeds/saunf, dry red chili, and saute for a few seconds.
Further, add soaked fenugreek seeds aka methi dana with water into wok/Kadai and mix well.
Also, add hing achari paste and mix well. You can also add amchur powder instead of this.
Add 1 cup of water (as needed) and mix well.
Further add red chili powder, coriander powder, turmeric powder, salt and mix all the ingredients well.
Cook for 15-20 minutes on low medium flame and keep stirring in between.
At last, cover and cook for another a minutes on low flame.
Switch off the flame.
After 5 minutes, open the lid and mix well the methi ki launji aka methi chutney.
Cool down the temperature of fenugreek seeds chutney.
Finally, serve this cold and yummy methi ki launji or methi chutney with poori, samosa, kachori, roti, or paratha.
You can store it in an airtight container and refrigerate it for one week.