You need –
- Mung dal/split pigeon peas – 1/2 cup
- Fresh Methi – 1 bunch, cleaned and chopped
- Red chili powder – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minces
- Tomato – 1 small, finely chopped
- Garam masala – 1/2 teaspoon
- Water – 1 cup or as required
- Salt to taste
- Black mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Asafoetida – 1 good pinch
- Dried chili – 2-3
- Curry leaves – 1 twig
- Ghee – 1 tablespoon
How to –
Cook the dal along with the chili powder, turmeric powder and garlic until mushy. Set aside
In a pan heat the ghee; add the mustard seeds, cumin seeds, dried chili, curry leaves and Asafoetida. Allow to splatter. Add the chopped onion and saute till the onions turn soft. Add the Garam masala and saute for a second.
Add the chopped tomato and cook till mushy. Add the cooked dal, Methi, enough water (about a cup), salt to taste and simmer for about 5 mins.
Turn off the heat and serve hot with rice or roti.