Methi leaves gravy

This serves as a side dish and can be eaten along with keral parota, chapati, roti. Serves for 4 for a meal.

Ingredients:

1. Methi leaves- 1 cup
2. Ginger
3. Garlic -4 cloves
4. Tomato - 1no
5. Jaggery
6. Lemon juce
7. Green chillies - 2 nos
8. Curry leaves - 10 leaves
9. Coriander leaves - To garnish
10. Toor dal - 1/2 cup
11. Moong dal
12. Onion - 1
13. Grated cocunut
14. Salt
15. Oil
16. Mustard seeds
17. Cumin seeds
18. Turmeric powder

Method:
1. Cut onion, tomato, green chillies, curry leaves to fine pieces

2. Make ginger garlic paste or chop it finely
3. Cut methi leaves and keep it aside

4. Cook toor dal in the cooker.

5. Soak some amount of moong dal in water.-This step is optional
6. Keep the grated coconut, jagery and coriander leaves ready.

7. Prepare for thadka/oggarne with oil. Add mustard seeds and cumin seeds.
8. Then add ginger garlic paste, curry leaves and chillies.

9. Fry for some time. Add onion and fry for some time.
10. Make a paste of the cooked dal, by slightly mashing it.And add it to the vessel
11. Add the methi leaves with some amount of water and let it cook till the leaves are boiled.

12.Add soaked moong dal and tomatoes.

13. Cook it for some time till it is done.

14. Then add lemon juice.
15.Garnish with coconut and coriander leaves.