Ingredients:

Toovar dhal 4 oz
Gram dhal 4 oz
Asafoetida a small piece
Coconut ¼
Dry red chilies 3-4
Cumin seeds ¼ tsp
Mustard seeds 1 tsp
Black dhal ¼ tsp
Gingelly oil (or any cooking oil) 3 tbsp
Fenugreek (methi) 2 large bunches (if fenugreek is not available use spinach)
Salt to taste

Method:

* Soak the toovar dhal and gram dhal together in water for ½ hour.
* Clean and chop the tender fenugreek. Drain the dhals and grind them to a rough paste together with the grated coconut, asafetida, red chilies and cumin seeds, adding no water.
* Add the chopped fenugreek and salt to this. Now place a kerai on the fire, put in the gingelly oil and when it is hot fry the mustard seeds till they start to sputter.
* Then add the black dhal. When the dhal turns golden brown add the coarsely ground spices and continue stirring till the mixture turns a golden brown and crisp.
* Serve hot as a side dish with curry and rice.

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