Methi Channa Dal curry

I was always scared to use methi in my dishes as i thouhgt it will give out a slight bitter taste,but no i was wrong instead it adds more flavor to the dish.It has a lot of good nutrients in it.I recently started cooking with methi leaves(Fenugreek) both the fresh and dry ones(kasuri methi).Surprisingely it adds a lot of flavour to the dish be it vegetables,dals or chicken etc.

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Methi seeds are used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.
In India during the good old days, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of dosa . Methi seeds mixed with thick yogurt and swalloed is used as a digestive aid.

The active constituents of fenugreek seed include iron, vitamin A , vitamin B1, vitamin C , phosphates, flavonoids, steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin), trigonelline, and other alkaloids. The seed also contains fiber and protein high in lysine and l-tryptophan.It also helps to lower cholestrol and blood sugar levels.
Ingredients:

1 bunch of fresh methi / 2 cups frozen methi thawed at room temperature
1 cup channa dal soaked for 3mins
2 garlic pods crushed
2 medium size tomatoes chopped
2 green chillies slit
1 tsp jeera
1/2 tsp hing
1/2 tsp turmeric
1/2 tsp coriander pwd
1 Tbsp chilli powder
salt
oil

Method:

• In a pressure cooker add 1 cup channa dal n 2 cups water , cook for upto 1 whistle,turn off heat n let it rest until the pressure comes down.NOTE--the dal should retain its shape so dont cook more longer than that.
• Let it cool, drain the water from the channa dal,(U can use that water to make any rasam) keep the cooked channa dal aside
• Heat oil then add the jeera and crushed garlic
• Next add the hing,green chillies and tomatoes,mix for few min's and cover with lid for 2 mins.
• Remove the lid u will notice that the tomatoes turn mushy n the oil starts oozing out .
• Now add the methi leaves and let fry for sometime until the raw smell disappears n the methi leaves are cooked.
• Next add the turmeric,coriander pwd,salt n chilli powder n mix
• Now add the boiled channa dal ,mix and let it cook until its a bit dry.

NOTE:- U can substitue the methi leaves for spinach as well