Lentil curry made with toor dal and fenugreek leaves which is then tempered with garlic and red chilies.
Firstly heat 2 tsp of oil in a kadhai.
Add mustard seeds and cumin seeds. Let them splutter. Then add asafoetida, curry leaves, ginger green chili paste and turmeric.
Now add chopped methi leaves and saute. Cook for a minute.
Pour boiled and mashed dal and mix well. Adjust consistency by adding enough water.
Cook for 5 minutes then add kokum, jaggery and salt. Bring it to boil.
Once it starts boiling, add garam masala.
In a small pan, heat little oil and ghee. Add mustard seeds, curry leaves and let them splutter. Then add red chilies and minced garlic. Switch off the flame and add red chili powder.
Pour the tempering on the dal. Mix well and simmer.
Serve hot with rice or roti.