1. Wash and soak the bengal gram dal for 1 hour.
2. Wash, drain and keep dal and fenugreek seeds aside, separately.
3. Boil fenugreek seeds in water, till soft but should not burst.
4. Drain, wash a couple of times, drain, keep aside.
5. Mix chilli, turmeric, dhania powders in � cup water and keep aside.
6. Heat oil in a heavy pan.
7. Add mustard and cumin seeds, allow to splutter.
8. Add curry leaves, asafoetida, mix.
9. Add masala water, stir till oil floats.
10. Add drained dal, 1 cup water bring to a boil.
11. Cover and simmer till dal is tender to pressing.
12. Add methi seeds, wheat flour, amchoor, garam masala, mix well.
13. Simmer further 2-3 minutes, take off fire.
14. The gravy should be a not too thick masala.
15. Cover and allow flavours to blend for at least 15 minutes before serving.
16. Serve hot with chapattis or hot steamed rice.

Making time: 25 minutes
Makes: 3 servings
Shelflife: 5-6 hours, room temperature