Methi Dal - Indian Lentil soup with Fenugreek Leaves.

Ingredients

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

Preparation

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.