Ingredients:

• 1 cup – Bengal Gram dal, washed and soaked for 1 hour
• 1 tbsp – yellow or green Fenugreek seeds, washed
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric powder
• 3-4 pinches Garam Masala powder
• 2 pinches asafetida powder
• salt to taste
• 1/2 tsp – aamchoor or juice of 1/2 Lemon
• 1 stalk Curry leaves
• 1/2 tsp – each cumin & Mustard Seeds
• 1/2 tsp – Wheat flour
• 2 tbsp – oil

Method:

1. Wash, drain and keep dal and fenugreek seeds aside, seperately.
2. Boil fenugreek seeds in water, till soft but should not burst.
3. Drain, wash a couple of times, drain, keep aside.
4. Mix chilli, turmeric, dhania powders in half a cup of water and keep aside.
5. Heat oil in a heavy pan.
6. Add mustard and cumin seeds, allow to splutter.
7. Add curry leaves, asafoetida, mix.
8. Add masala water, stir till oil floats.
9. Add drained dal, 1 cup water bring to a boil.
10. Cover and simmer till dal is tender to pressing.
11. Add methi seeds, wheat flour, amchoor, garam masala, mix well.
12. Simmer further 2-3 minutes, take off fire.
13. The gravy should not be too thick.
14. Cover and allow flavours to blend for at least 15 minutes before serving.Serve hot with chapatis or hot steamed rice.

Recipe courtesy of Sify Bawarchi