Methi leaves fistfull
Palak 1 bunch
Chana dal 1/2 cup(soaked for 1 hour)
Green chilies 2
Chilly powder 1 tsp
Bay leaf 1
Curry leaves 1 sprig
Ginger-garlic paste 1 tsp
Salt as required
Butter 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Oil 1 tsp
1)In a cooker add oil once hot add bay leaf. Saute for 1minute.
2)Now add the mustard seeds once they splutter add the cumin seeds.
3)Add the onion pieces, green chilies and curry leaves. Saute until the onion turns transparent.
4)Now add the ginger-garlic paste let it saute for 1 minute.
5)Add the chana dal and saute until the raw smell leaves it.
It will take about 5 minutes stir in between checking that it doesn't burn.
6)Now add the tomatoes and cook until the oil separates.
7) Finally add the palak and methi leaves.
Saute for 1-2 minutes.
Add little water and close the lid of the cooker. Wait for 1 whistle.
Let it cool down take the whistle off and finally add butter (this gives a great flavor to the curry)
SERVE WITH CHAPATHI OR RICE