METHI & DAAL SUBZI

Ingredients:

1 Cup of Channa Daal
Pinch of Asafoetida
2 tsp Jeera
Turmeric Powder
6-7 Red Chillies
Salt To Taste
1 Cup - Washed and Finely Chopped Methi Leaves
Fresh Grated Coconut (optional)

Method:

Soak the channa daal for 2 hours. Grind the channa daal, asafoetida, jeera, turmeric powder, red chillies and salt to a coarse mixture with as less water as possible.

Mix the cut methi leaves with the above mixture, put it in a cooker vessel. Steam this mixture for 15 minutes.

Put a little oil in Kadai and add mustard seeds. Once it starts spluttering, add the steamed Methi mixture and cook it on low fire. Add coconut in the end.

Serve hot with Chapathi.