n 1. Wash and Preesure cook the dal (Kandhi Pappu) by adding 3 cups water on high heat till the first whistle, then reduce the heat to medium low and cook for  5 more mins. When done keep it aside.nn 2. Heat a wide saucepan/ Kadai on medium heat, add oil. When the oil is hot, reduce the heat and  add the mustard seeds, cumin seeds,  dry red chily, hing, curry leaves and mix. Do nut burn this tadka or else it will give bitter taste.nn 3. Add the onions and fry on medium heat, till they turn light brown color. Now add the garlic and fenugreek leaves and fry for around 4 - 5 mins. Methi leaves should leave all the water.nn 4. Now add the chopped tomatoes, cover it and cook till the tomatoes are well done. Add few spoons of water if required.nn 5. Add the turmeric, red chilly powder, mix well and cook for 1 more min. Then add the prseeured cooked dal, salt and mix well. Add water as per the required consistency. Allow it to boil on mediun high heat, then reduce the heat to medium low and cook for 7 - 8 mins. Remove from heat.nn 6. Serve hot with rice or roti.nn Note: Quantity of Methi Leaves can be increased or decreased as per taste.n