Cook the chana dal along with turmeric powder and keep it aside.
Wash and pluck the methi leaves.
Chop the onions and garlic finely.
Heat oil in a pan, add the mustard seeds, when they stop spluttering add the cumin seeds.
Add the garlic and saute for a minute.
Add the chopped onions and saute them until they turn translucent.
Now add the leaves along with the cumin powder, chilli powder and salt. Saute for 5 minutes.
Finally, add the cooked chana dal and mix them gently in low flame.
Healthy methi chana dal sabzi is ready to be served.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.