Fenugreek Leaves - Dhal paste curry


Bengal gram (chana dal)		1/4 cup
Black gram (urad dal)		1/4 cup
Red gram (tur dal)		1/4 cup
Green gram (moong dal)		1/4 cup
Dry red chillies		4-5 nos
Asafoetida			1/2 tsp
Fenugreek leaves finely		3 cups
chopped
Mustard seeds			2 tsp
Black gram (for seasoning)	1 tsp
Ginger cut into small bits	1 tsp
Green chillies chopped		2 nos
Curry leaves			Few		
Salt				To taste

  1. Boil the fenugreek leaves with small salt for 8-10 minutes. Drain water and keep aside.
  2. Soak all the dals till soft. Grind with salt, dry red chillies and asafoetida into a smooth but not very firm dough.
  3. Steam and allow it to cool and crumble.
  4. Mix the crumbled dal with boiled fenugreek leaves and mix well.
  5. Heat oil in a fry pan. Fry mustard seeds and black gram. Add ginger and green chillies. Fry for 1 minute. Add mixture of cooked dal. Add chopped curry leaves and scald well.
  6. Turn 5 or 6 times and remove from fire and serve. 
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