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Preparation Time : 10 mins.
 Cooking Time : 25 mins.
 Serves 4. Ingredients
  1 cup finely chopped fenugreek (methi) leaves
  1 cup toovar (arhar) dal
  1 tsp jaggery (gur), optional
  ¼ tsp turmeric powder (haldi)
  ½ tsp chilli powder
  salt to taste
 For the tempering
  ¼ tsp asafoetida (hing)
  4 to 5 cloves garlic, crushed (optional)
  2 tbsp ghee / oil
 1.  Clean, wash and soak the dal in water for about 30 minutes. Drain.
 2.  Pressure cook the dal with turmeric powder, salt and 3 cups of water till the dal is done.
 3.  Whisk well, add ½ cup of water, jaggery and chilli powder and bring to a boil.
 4.  Meanwhile, heat the oil in a small pan and add the asafoetida and garlic.
 5.  Sauté till the garlic turns golden brown.
 6.  Add the fenugreek leaves and sauté for 2 minutes.
 7.  Pour this tempering over the cooked dal and mix well.
 8.  Serve hot.


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