Ingredients:
Chana Dal – 3/4 cup
Salt – 1 1/4 tsp
Fenugreek Leaves – 2 cups
Coconut – 1 cup, grated
Cumin Seeds – 1 tsp
Dried Red Chillies – 4
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Red Chillies – 2, broken
Method:
1. Wash the chana dal and soak in water for 8 hours.
2. Drain and rinse well.
3. Pressure cook with 1/2 tsp salt and 1 1/2 cups of water for 10 minutes.
4. Drain well and keep aside.
5. Wash the fenugreek leaves and finely chop.
6. Grind the coconut, cumin and dried red chillies to a fine consistency, adding 2 tblsp of water.
7. Heat oil for tempering in a pan and fry the tempering ingredients.
8. Add fenugreek leaves and 3/4 tsp salt.
9. Cover pan and cook over low heat for 4 to 5 minutes till leaves are tender.
10. Add the cooked dal.
11. Stir-fry for abour 2 minutes till well blended.
12. Add the ground masala and mix well.
13. Serve with rice.
