Ingredients:

• Methi -1 bunch
• Toor dhal – 1 cup
• Green chillies – 3-4
• Coriander powder -1 tbsp
• Jeera powder – 1/2 tbsp
• Dry Coconut powder – 1 tbsp
• Rice flour – 1 tsp
• Oil – 1 tsp
• Coriander leaves for garnishing

Method:

1. Cook tuvar dal in the pressure cooker and strain it well so that the dhal is not watery but a smooth paste.
2. Cut the methi leaves finely.
3. For the masala, grind (without adding water) the green chillies, coriander powder, jeera powder and dry coconut powder, in the mixie.
4. Now heat the pan and add a little oil.
5. After the oil is heated, add some mustard seeds.
6. When the seeds splutter, add a little asafoetida.
7. Add the ground mixture, and fry for 1 to 2 minutes.
8. Now, add the finely chopped methi leaves. Fry for a minute.
9. Add 1/4 cup water, so that the leaves lose their raw bitter taste.
10. After about 5 to 6 minutes, when the water has all evaporated, add the cooked dhal to the mixture. Allow it to boil.
11. Now add salt, a little jaggery and tamarind juice (make sure that the tamarind juice is not too watery but a little like paste).
12. Allow the mixture to blend well. Let it boil.
13. Seconds before you are done, add the rice flour followed by 1 tsp of oil. Mix well.
14. Garnish with coriander leaves on top.
15. This dish is mostly eaten with rice but it also goes along well with rotis.

Recipe courtesy of Sify Bawarchi