To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.

Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.

In the next step, we will cook the Chana dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat.  Add asafoetida and saute for few seconds. Next add onion and saute till they turn soft.

Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.

Add soaked chana dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on. 

Cook chana dal for 5 to 8 whistles and turn off the heat. Allow the pressure to release naturally from the pressure cooker.

Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sautéed methi leaves. Transfer the Chana Methi Dal to a serving bowl.

Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies. Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.

Serve Chana Methi Dal along with Raita for a wholesome weekday lunch.