Chana daal methi ki sabzi engal gram and fenugreek leaves veg)

Wash chana daal nicely under running water and pressure cook with salt and turmeric powder for 2-3 whistles. It should be just cooked and not mushy

When pressure is released take the daal out in a colander

Now in a wok add mustard oil. Add whole cumin seeds to it

When cumin seeds crackle add hing

Stir and add chopped onions

Saute inions and add ginger garlic paste. Saute for 2-3 minutes

Now add dry masalas and chopped tomatoes and let them cook nicely

Once tomatoes are done add methi leaves and keep stirring so that they get cooked

Add strained chana daal and mix everything gently. Once done take it out in a bowl. And serve hot