Menthikura Pappu (Methi Leaves dal)

1 bunch methi leaves – washed, sorted and chopped
½ cup moong dal
½ tsp turmeric

Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves

Salt to taste

Boil ½ cup water and add turmeric and moong dal. When starts cooking, add the methi leaves and cook till soft under low heat.
Drain excess water – can save the stock for Rasam or Pulusu. And let it sit in a separate pan.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves

Add cooked dal and greens, toss and turn off heat.

If you have any small kura vadiyams (made with rice flour) fry them in oil and add them just before serving.