Menthya soppu koora / Fenugreek leaves curry

Ingredients:

Fenugreek leaves / Menthya soppu - 4 cups (Chopped)
Toor dal - 1/4 cup
Onion - 1 medium
Salt - As Required
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few
Lemon juice - 1 tbsp
Oil - 2 tbsp
Green chillies - 4 

Method:

1) Cook toor dal with turmeric in pressure cooker until mashed up consistency.
2) In a pan, add oil, mustard, jeera, hing, curry leaves and green chillies.
3) Add onion and fry until soft
4) Add chopped fenugreek leaves and fry until its completely done (Soft).
5) Now add cooked toor dal followed by salt, lemon juice. Let it cook for 5mins.

Menthya soppu koora is ready to be served with hot rice with ghee.

Note:

1) Fenugreek leaves can be replaced by any other green leafy vegetable.