Methi Dal or fenugreek dal

Pulses are very integral part of Indian cooking.  Be it South, North, East or West part of India, every household almost every day have one or the other dals  used in their staple diet.
I cannot just be  without rice each day, so dals are must.
Dals are cooked in various ways.  Here goes mine.
Ingredients:
Moong dal or tuar dal(arhar dal) - 3/4cup,
Green chillies - 1tspn finely chopped,
Ginger - 1tspn(grated),
Onion - 1 medium,
Tomatoes - 2 medium,
Turmeric - 1/4 tspn,
Methi - 1cup(leaves picked, washed and chopped),
Salt.

For tempering:
Ghee - 1tspn,
Jeera - 1tspn,
Garlic - 3-4finely chopped,
Curry leaves - 1sprig.

Method:
In a pressure pan heat oil and add green chillies, ginnger and fry.
Then add chopped onions nd fry until transclucent.
Add tomatoes and cook until soft and mush.
Add tumeric and methi, fry until methi wilts,
Add moong dal and fry.
Add  salt, 21/2 cups of water and pressure cook for 2 whistles.
Once pressure comes down and cooled, mash and mix well.
In a pan heat ghee, add jeera, garlic and fry until garlic is light brown, add curry leaves and pour to the dal, give a boil and serve.