Methichi bhaaji (fenugreek curry)

This is one of my favorite curries. I love the light bitter taste of it.
The recipe below serves 3
Ingredients:
1/2 cup split moong dal (pigeon peas) soaked in water for 15 mins
3 bunches of Fenugreek
2-3 cloves of garlic crushed or chopped
2 Thai chillies chopped
1 teaspoon of cumin seeds
2 tablespoons of olive oil
Salt to taste
1/4 teaspoon of turmeric powder

Method:
1. Pick the green leaves of fenugreek, wash and drain the water

2. Heat oil in a pan
3. Add cumin seeds and stir it intermittently until the seeds turn light brown
4. Add chopped chillies and garlic to the pan and stir intermittently so that the mixture doesn't stick to the pan
5. Once the garlic turns to light brown color, add soaked and drained moong dal and cook for about 2 mins
6. Now add salt and turmeric powder and stir
7. Add the fenugreek leaves and mix well

8. Cover the pan and cook until the moong dal is softened

Serve the curry with rice or roti.

Variation: You may use toor dal instead of moong dal. Toor dal are little harder, so soak them for about 30 mins.