Ingredients:

• 1 bunch – green Methi (fenugreek) leaves, washed and finely chopped
• 100 g – Channa dal
• 2 – tomatoes, finely chopped
• 3 – Cloves of garlic, finely chopped
• 1 pinch – Hing
• 1/2 tsp – Jeera
• 1 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – Butter
• 1 – green chilli, finely chopped
• 1 tbsp – oil
• Salt – to taste

Method:

1. Wash channa dal, add two small cups of water, salt, coriander powder, turmeric powder and pressure cook it for 2 whistles.
2. Take oil in a kadai. When hot, add jeera, hing and chopped garlic.
3. When garlic turns brown add tomatoes and green chillies and fry it.
4. When masala leaves oil, then add methi and cooked dal to it and let it simmer for 10 mins or till methi is done.
5. Lastly add butter and red chilli powder and mix it thoroughly.
6. Serve hot with roti or paratha.

Recipe courtesy of Mukta