Dal Methi

1 tbsp Ghee
14 tsp mustard seeds
Dash of hing
1 finely chopped garlic
1 tsp finely chopped ginger
1 medium tomato
Handful of chopped cilantro
1 medium serrano pepper, slit lengthwise
1/4 cup split masoor dal
1/2 cup methi leaves (frozen)
1/2 tsp jaggery/gul or pinch of sugar
1/4 tsp each of turmeric powder, cumin and coriander powder
Salt to taste

Pressure cook the methi and dal together. When ready, add ghee to a pot. When hot add mustard seeds and when they sputter, add hing.  Add the garlic, ginger, and green chilli and give it a stir.  Add the finely chopped tomatoes and cilantro followed by turmeric powder and stir on low flame.  Let the tomatoes disintegrate just a little. Now add the dal and methi mixture.  Add cumin, coriander, and some more turmeric if you would like. Add salt and jaggery.  Add some water and using a whisk beat the dal so that it disintegrates.  Cover and let it come to a rolling boil. 

Serve with rice or rotis.