Methi ( Fenugreek) leaves - A bunch
Toor dal -1 cup
Oil - 1 tblpsn
Mustard seeds - 1 tspn
Garlic clove - 4 (crushed)
Curry leaves - 1 spring
Asafoetida powder - a pinch
Cumin seeds - 1 tspn
Dried red chilli - 2 (Broken into two)
Green chillies - 4 (sliced)
Onion (small size)- 1 (chopped )
Tomato -1 (chopped)
Tamaring pulp - 1 tblspn
Salt to taste
Water as required
1.Cook the dal with salt,turmeric powder,tomato and water in a pressure cooker.
2.Heat oil in a deep pan.Splutter mustard seeds and crackle cumin seeds.
3.Add dried red chillies,garlic,asafoetida powder,onion,green chillies and curry leaves.
4.Stir fry for about 2-3 minutes at high heat till the onions turn golden.
5.Add the methi leaves and toss it.Cover & cook for about 10 minutes at medium heat.
6.Add the cooked dal and tamarind pulp.It has to be soup consistency, not like a thick paste, so add water if you need to at this time.
7.Add salt if necessary.
8.Cover & cook at medium heat for about 8-10 minutes.
Serve with Roti or Rice.