Channa Daal and Methi Scramble

(From Banu's Cookbook)

Ingredients:
1 1/2 Cup of Channa Daal (Picked over, rinsed and soaked overnight or at least 4-6 hours)
1 bunch of Methi Leaves (Washed and Cleaned)
1 inch piece of Ginger
3-4 Green Chillies
Salt to Taste
Oil to Sautee
Mustard Seeds for Seasoning
Hing for Seasoning

Method:
1. Drain the Channa daal.  Grind the Soaked Channa Daal, methi leaves, ginger, green chillies and salt in the food processor with no water. . You can make it into a very smooth paste or just a bit coarsely like I have done it.
2. Steam this ground mixture in the pressure cooker for just three whistles. If you do not own a pressure cooker, you can steam in a microwave steamer for about 6-8 minutes.
3. In a pan, heat some oil and add Mustard seeds and once it splutters, add hing and then add the pressure cooked channa daal mixture and mix well.
4. Channa Daal and Methi Scramble is ready to be eaten. You can eat this by itself with a piece of toast or some crackers or you can serve with some rice or chapathi.

Notes:
Channa daal is very healthy and has very low Glycemic Index and does not get mushy very easily making it easy to use in many recipes. Here is one of my favorite links on Channa Daal.