Green Moong Dal with Methi

Green moong dal is a regular in kitchen in the Northern part of Karnataka, along with Jowar Roti. It is very nutritious. Methi (Fenugreek) leaves is given in plenty to women after delivery. After my delivery, my mom used to find ways to include Methi leaves in my diet and so she once tried it with Green Moong Dal. It was delicious, I was licking my fingers and ever since I make it often. It is tasty and healthy.

Ingredients:
Green Moong Dal - 1 cup
Fenugreek(Methi) Leaves - 1 bunch ( finely chopped)
Onion - 1 medium
Chillipowder - 1 tsp
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Tamarind paste - 1 tsp ( or you can soak tamarind in water for  a while, which is what I do)
A pinch of Jaggery - less than 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - 4-5 leaves
Corriander leaves to garnish
Salt to taste (approx 2 tsp)
Water - 2 cups
Oil - 2 tbsp

Procedure:
1. Take Green Moong and Methi in a pressure cooker, add 2 cups of water and pressure cook for 3 whistles.
2. Heat oil in a pan, then add mustard seeds, cumin seeds and curry leaves. When they start to splutter add onion. Fry the onion till they are golden brown.
3. Add the chill powder, turmeric, garam masala and salt. Fry for a min or two.
4. Now add the cooked dal and methi leaves, to this.
5. Mix well and add the tamarind paste and jaggery. If too thick add water and let it cook for about 5 mins.
6. Garnish with corriander and serve with chapati.