Ingredients:

• 1 cup – Bengal Gram dal
• 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 to 4 pinches – Garam Masala powder
• 2 pinches – Asafoetida powder
• 1/2 tsp – Amchoor or juice of 1/2 Lemon
• 1 stalk – Curry leaves
• 1/2 tsp – each cumin and Mustard Seeds
• 1/2 tsp – Wheat flour
• 2 tbsp – oil
• Salt to taste

Method:

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

Recipe courtesy of Saroj Kering