Herbs Lentil Stew

Serves: 4

Methi leaves - 1 cup
Dill - 1 cup
Toor dal - 1/2 cup
Garlic - 3 cloves
Onion - 1 small
Green chillies - 5
Tomato - 1 medium
Mustard seeds - 1/2 tsp
Cumin Seeds - 1 tbsp
Oil - 1 tbsp
Water - 2 cups
Salt - to taste

1. Combine the leaves, garlic, onion, green chillies, tomato with the water and cook in a pressur cooker until the dal is copletely cooked.
2. Once it is cooked, drain and save the stock and wait for the cooked dal-leaves to cool
3. Once the leaves are cool enough to handle, puree them in a blender or food processor. If the dal is completely cooked and can be mashed using hand, then puree only the rest of cooked ingredients.
4. In a thick-bottomed pan, heat oil and add the mustard seeds. Once the mustard seeds crackle, add the cumin seeds and fry until their colour deepens.
5. Then add the pureed contents, dal, salt and the stock. Heat on high flame to bring to boil and then cook on low-medium flame for another 5 minutes.