1.Wash and soak bengal gram for two hours.

Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.

3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.

Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.