CHANA MEHTI GRAVY (LENTIL FENUGREEK LEAVES GRAVY)

This is a traditional recipe from my mother. It is very easy to make and tastes perfect with chapathis. It can also be used as a filling for making sandwiches or with rice as side dish.

Serves: 4
Ingredients

½ cup chana dal washed and soaked in water for about ½ an hour

½ cup fenugreek leaves cleaned and washed

2 big tomatoes washed and pureed

1 onion finely chopped

1 tsp red chilli powder

3 tsp coriander powder

¼ tsp turmeric powder

½ tbsp garlic paste

½ tbsp ginger paste

1 tbsp soya sauce or a small ball of tamarind

2 tbsp oil

¼ tsp asafoetida powder

1 tsp Salt or to taste

3 tbsp Coriander leaves

Method

Heat oil in a pressure cooker and add asafoetida and onions. Sauté for some time, then add garlic and ginger paste and mix well. Now add tomatoes, red chilli powder, turmeric powder, salt and coriander powder. Finally add fenugreek leaves, dal, 2 to 3 cups of water and coriander leaves. Mix well and bring to a boil. Close the lid and cook for 10 minutes. Then remove the lid, add soya sauce and bring to a boil. Close a lid, cook in low heat until the gravy thickens. Garnish with coriander leaves. Serve hot with chapathi.