Methi Matar Masala

Ingredients:

1 cup toovar dal (red gram), boiled without salt

1/2 cup peeled and cubed cucumbers

1/4 tsp rai (mustard seeds)

1 tsp cumin seeds (jeera)

2 tsp chillies, finely chopped

¼ tsp red chilli powder

1 tsp turmeric powder (haldi)

¼ tsp salt

Juice from ½ lemon

2 Tbsp chopped coriander leaves (kothmir, dhania)

1 Tbsp oil

Pinch of hing (asafoetida)

Water 3/4 cup

Wash methi leaves, drain water, chop finely and keep aside.
Heat 2 tsp oil in a pan and add ¼ tsp cumin seeds and hing. After it splutters, add methi leaves and cook for 3-4 min, then remove from fire and keep aside.
Grind 1/4 cup onion, green chilies, ginger, and khus-khus seeds into a paste.
Roast cinnamon stick, cloves, cardamom, and ½ tsp cumin seeds, then powder into masala.
In a pan, add remaining oil and sauté onions lightly.
Add the prepared paste and fry till golden brown.
Add dry masala, curd, and sauté for 1 more minute.
Add peas, methi, bottle gourd, sugar, salt, and little water.
Cook till it thickens lightly.
Serve hot.