- Methi (Fenugreek leaves) – 250 gms
- Green mung dal with skin – ½ cup
- Boiled Peas or Corn – 1 cup
- Cream – 1 Cup
- Ginger – 2 inch piece grated
- Onions – 2 large, chopped fine
- Tomatoes – 4 large (do not use the sour, round ones)
- Chilli Powder – 1 tbsp
- Garam Masala – 1 tsp (this is a mixture of aromatic spices roasted and ground to a fine powder)
- Oil for frying
- Salt to taste
- Clean and chop the fenugreek leaves roughly.
- Wash and pick the mung dal.
- Mix the fenugreek leaves with the dal, add the grated ginger and salt and 2 cups of water.
- Cook the dal in a pressure cooker for ten minutes after the first whistle. If you are not using a pressure cooker cook on a slow fire until the mixture forms a paste when stirred.
- Heat oil in a wok and add the onions.
- When the onions have browned, add the chopped tomatoes, chilli powder and salt and cook until the oil floats on top and the mixture resembles a homogeneous paste.
- Add the dal and methi mixture and boil well.
- Add the cream and stir well
- Now add the boiled peas or corn.
- Sprinkle with garam masala powder.
- The dish should be of thick pouring consistency.
You could serve it with both rice and rotis. If you thin it down further it could be served as a soup as well.
Note: If packaged cream is not available, you could use cream that has been skimmed off the top of boiled milk, whipped.