Ingredients:
Chana Dal - 3/4 cup
Salt - 1 1/4 tsp
Fenugreek Leaves - 2 cups
Coconut - 1 cup, grated
Cumin Seeds - 1 tsp
Dried Red Chillies - 4

For Tempering:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Red Chillies - 2, broken

Method:
1. Wash the chana dal and soak in water for 8 hours.
2. Drain and rinse well.
3. Pressure cook with 1/2 tsp salt and 1 1/2 cups of water for 10 minutes.
4. Drain well and keep aside.
5. Wash the fenugreek leaves and finely chop.
6. Grind the coconut, cumin and dried red chillies to a fine consistency, adding 2 tblsp of water.
7. Heat oil for tempering in a pan and fry the tempering ingredients.
8. Add fenugreek leaves and 3/4 tsp salt.
9. Cover pan and cook over low heat for 4 to 5 minutes till leaves are tender.
10. Add the cooked dal.
11. Stir-fry for abour 2 minutes till well blended.
12. Add the ground masala and mix well.
13. Serve with rice.