|1 bunch Methi Leaves||1 tsp Mustard Seeds||Ghee|
|1 cup Chana Dal||2 tsp Jeera||Salt|
|1/2 cup Split Moong Dal||6-8 Curry Leaves|
|1 small Onion||3 split Green Chillies|
|1 large Tomato||1 pinch Hing|
|1 pinch Turmeric|
|1/2 tsp Goda Masala|
|1 pinch Aamchur|
|1 tbsp Grated Ginger|
|1 clove Minced Garlic|
Soak the chana dal nad moong dal in warm water for about 30 minutes.
Wash and drain the methi leaves and finely chop them.
Boil the dals with 3 cups water covered on medium heat for about 20 minutes.
Finely chop the onion and tomato.
In a pan, heat 2 tsp Ghee and splutter the mustard seeds and jeera.
Add the green chillies, curry leaves, hing, turmeric, onion, garlic and ginger and saute until it turns pink.
Add the methi leaves, goda masala, aamchur and salt and saute until it is well cooked and wilted.
Lightly mash the boiled dal with the back of a heavy spoon and add it along with its water to the methi.
Boil for a minute and turn the heat off.
Garnish with fresh dhania and serve.