Sukha Methi Dal

1/2 cup frozen methi
1/4 cup split masoor dal
2 small potatoes, diced
1 serrano pepper, chopped
1/2 cup finely chopped onion
2 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
A pinch or two of jaggery
Salt to taste

Tempering on the top:
Generous portion of oil, 1 tbsp cumin seeds, 1/2 tsp mustard seeds, dash of hing, 1/4 tsp turmeric, handful of peanuts.

Pressure cook the methi and dal with some water. Drain the water so the mixture is quite dry after taking out from the pressure cooker.   Heat oil and garlic. When slightly brown and aromatic, add the chopped onion. Sautee till translucent.  Add the ginger followed by the green chilli and give it a stir. Now add the potatoes and let them cook on low flame stirring the mixture once in a while.  When potatoes are half way cooked, add the methi and dal mixture (do not add any remainder water). Sautee for 2 to 3 minutes.  Now add the cumin, coriander, garam masala, jaggery, and salt and stir. Let any water that may have gotten in evaporate.  Keep stirring and cook for another 4 to 5 minutes on low flame. 

Now we will prepare a garnish on the top by heating oil in a tempering pot. You will need a significant amount (say about 6 to 8 tbsps). When hot add the mustard seeds and cumin seeds. Let them sputter. Now add the hing, turmeric, and peanuts. Turn the flame to low and sautee with a spoon.  Remove from heat and pour over the prepared Sukha Methi Dal.