Ingredients

• 1 cup Fenugreek leaves (washed and picked)
• 1 cup Tur dal or pigeon pea lentil (cleaned and washed)
• 2 Green chillies slit and cut lengthwise
• ⅓ tsp Turmeric
• Salt to taste
• 2 cups water
• ¼ tsp Tamarind paste
• 1 tsp Chilli powder
• For seasoning:
• 3 Garlic cloves peeled and slightly crushed
• 1 Sprig curry leaves
• 2 Red chillies
• 2 Tbsp Ghee or clarified butter
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• Pinch of Asafoetida