Methi/palak Dhal

INGREDIENTS:
* Methi/palak leaves - 1 bunch finely chopped
* Tomato - 1-2 small chopped
* Onion - 2 small chopped
* Green chillies - 2-3 minced
* Garlic - 4-5 pods half-cut
* Ginger - 1" piece small minced
* Turmeric powder - 1/2 tsp
* Chilli powder - to taste
* Mustard seeds - for seasoning
* Oil - 1-2 tbsp
* Water - as required
* Moong dhal - 1 cup
* Cumin seeds - 1/2 tsp
* Coriander leaves - for garnishing

FOR GRINDING:
* Grated coconut - 1 cup
* Coriander seeds - 1/2 tsp
* Methi seeds - a few

METHOD:
* Pressure cook the moong ghal and keep aside. Don't remove the dhal water.
* In a kadai, add oil.
* After that, add mustard seeds.
* After it splutters, add cumin seeds.
* Then add onions and fry till translucent.
* In a seasoning pan without oil, fry coriander seeds and methi seeds.
* In a mixie, add coconut, coriander and methi seeds with little water and grind it to a paste.
* In a kadai, after onions, add tomato, ginger, garlic, green chillies.
* Then add methi/palak leaves and fry for few minutes.
* Add the grinded mixture to it and fry for few minutes.
* Then add little water.
* After that, add the dhal to it.
* After that, add turmeric and chilli powder, salt.
* Boil for few minutes.
* Garnish it with coriander leaves.