Ingredients

• 1 cup - Bengal gram dal
• 1 tbsp - yellow or green fenugreek seeds, washed
• 1 tsp - red chilli powder
• 1/2 tsp - dhania (coriander seed) powder
• 1/4 tsp - turmeric powder
• 3 to 4 pinches - garam masala powder
• 2 pinches - asafoetida powder
• 1/2 tsp - amchoor or juice of 1/2 lemon
• 1 stalk - curry leaves
• 1/2 tsp - each cumin and mustard seeds
• 1/2 tsp - wheat flour
• 2 tbsp - oil
• Salt to taste

How to Make Methi Channa Dal

• Wash and soak the Bengal gram dal for 1 hour.
• Wash, drain and keep dal and fenugreek seeds aside, separately.
• Boil fenugreek seeds in water, till soft but should not burst.
• Drain, wash a couple of times, drain, keep aside.
• Mix chilli, turmeric, dhania powders in 1/2 cup water and keep aside.
• Heat oil in a heavy pan.
• Add mustard and cumin seeds, allow to splutter.
• Add curry leaves, asafoetida, mix.
• Add masala water, stir till oil floats.
• Add drained dal, 1 cup water bring to a boil.
• Cover and simmer till dal is tender to pressing.
• Add methi seeds, wheat flour, amchoor, garam masala, mix well.
• Simmer further 2-3 minutes, take off fire.
• The gravy should be a not too thick masala.
• Cover and allow flavours to blend for at least 15 minutes before serving.
• Serve hot with chapattis or hot steamed rice.