Methi - Masoor dal

Yeah, I know. I am guilty of cooking masoor dal way too often. Parrr.. mein kya karoon?? Its so easy and so delicious, I keep thinking up of variations of the dal.
Had a quarter bunch of fenugreek leaves(methi), wanted to see how the two go together. Well, it turned out delicious, creamy, and so on....

Here is how I made it. If you want, you can make it less spicy, go with the more basic and native ingredients. I am very sure it will come out delicious, creamy et all...

Ingredients
Masoor dal half cup
Moong dal 1 tbsp
Methi leaves chopped 1 cup
Onion 1 big chopped
Tomatoes 2 big chopped
Green chillies 2 chopped fine
Ginger-garlic paste 1 tsp
Chilli powder 1 tsp
Asafoetida 1 pinch
Turmeric powder quarter tsp
Coriander powder 1/2 tsp
Cumin powder 1/4 tsp
Garam masala 1/4 tsp
Jeera 1 tsp, Saunf 1/2 tsp for seasoning.
Oil for frying.

Method

1. Wash the methi well. Salt it, mix and keep aside.
2. Wash the dals together well. The water should run clear. Cook with 2 cups water, turmeric powder and asafoetida. The dals cook very quickly.
3. Heat oil in a kadai. Add the jeera, saunf. Once they are done add the onions and fry till transparent.
4. Once it is done, add the green chillies, ginger-garlic paste and fry till raw smell goes.
5. Add tomatoes, chilli powder, coriander powder, cumin powder, garam masala and mix well.
6. Once oil starts separating, rinse the salted fenugreek leaves and add them to the masala. Do not use the water which was sweated out by the methi. Pour little water and cook for 5 mins.
7. Add the cooked dal. Adjust salt and water. Simmer for a few mins. 
8. You can add a few drops of lemon juice just before serving.

Serve hot with phulkas.