Ingredients:

• 1 cup – Channa dal
• 1/4 tsp – Turmeric powder
• 1 cup – Methi leaves
• 1 – Raw Mango (small sized, peeled and chopped)
• 1 – Onion (chopped)
• 1 – Tomato (big and juicy)
• 1 tsp – sambar powder
• 2 tbsp – grated Coconut
• 1/2 tsp – Cumin seeds
• Salt – to taste
• Oil – 2 tbsp
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 1/4 tsp – asafetida powder
• 2 – dry Red Chillies

Method:

1. Wash and cook the channa dal with chopped raw mango pieces and turmeric powder in a pressure cooker for up to 3 whistles.
2. Once the steam gets released, mash the cooked dal and mango pieces well.
3. Heat enough oil in a kadai, add mustard seeds and let it splutter.
4. Then add urad dal and asafoetida powder. Add immediately the chopped onions, chopped tomatoes and saute until the vegetables get cooked.
5. Meanwhile, grind the grated coconut with cumin seeds as a fine paste.
6. Now add the methi leaves and cook for few minutes.
7. Add the cooked dal-mango mixture, sambhar powder to the greens. Bring everything to boil.
8. Add the already grounded paste to the cooking gravy. Cook for a few minutes and put off the stove.
9. Serve hot with rice or with idlis.
10. Recipe courtesy: Priya Easy N Tasty Recipes