Wash and soak methi seeds over night.
In mrng boil it. Strain water and keep aside.
Heat oil in a wok add jeera and hing. Add boiled methi seeds and saute for 2- 4 mins.
Add salt, haldi, lal mirch powder, and dhania powder.
Saute for a while and add reserved water. Let it come to boil.
Now break papads into pieces and add to boiling curry.
Let it boil for 2 mins and then cover and simmer the flame.
Cook for 2 mins more. Switch off the gas. Add few lemon drops. Mix it.
Take out in serving bowl and garnish with coriander leaves and roasted papad.
Serve hot with steamed rice or bajre ki roti/ plain roti.
