Menthya Soppina Huli

Ingredients:

Methi/Fenugreek Leaves: 2 - 3 bunches chopped finely
Toor Dhal: 1 cup
Sambar Powder: 2 tbsp
Tomato: 1 medium sized chopped
Curry Leaves: 1 strand
Methi seeds: 1 tsp
Mustard Seeds: 1 tsp
Turmeric: 1/2 tsp
Oil: 1 tbsp
Jaggery: 1/2 tsp
Salt to taste
Asafoetida

Proceed:

Pressure cook dal with a pinch of turmeric.
Heat oil, add mustard seeds and on spluttering add curry leaves, methi seeds, asafoetida. Fry for a min.
Add Chopped methi leaves and tomatoes. Add little water, mix well and close the lid. Boil till it turns soft.
Add Sambar powder, jaggery and mix well.
Finally add cooked dal and salt. Mix and boil for 5 mins.