Menthikura Pappu/Methi Dal/Dal with Fenugreek Leaves

This is the season for getting fresh methi/fenugreek leaves. Fenugreek leaves have a kind taste of them selves and they have a little bit of bitter taste. That bitter taste is good health. We can make rotis, chutney and also we can use it in curries also. 
Coming to this dish... making it is very easy and tastes well with rice or with rotis. 

Ingredients:

Fenugreek Leaves -  3 cups
Toor Dal/Lentil - 2 cups
Onion - 1 Medium
Tomato - 1 Medium
Tamarind Pulp - 1 cup
Salt - to taste
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1 tsp
Asafoetida - 1 tsp

For Tadka/Tempering:

Oil - 1/2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chillies - 2 
Curry Leaves - 5 to 7
Coriander Leaves - fist full

Procedure:

Cook toor dal in a pressure cooker for three whistles. Allow this to cool and mash it with a laddle.
Cut the fenugreek leaves wash it thoroughly. Slice the onion and tomato. Heat oil in a thick bottomed vessel or in a small pressure cooker (I normally use small size pressure cooker). Add all the ingredients under 'For Tadka/Tempering'. Once they start spluttering add onions and tomatoes. 
Fry them till the onions turn translucent. Add fenugreek leaves, fry till the aroma comes out. Put salt, turmeric powder. Add tamarind pulp and pressure cook for three whistles. Allow it to cool. Once cooled add cooked dal and add red chilli powder to it. Boil it for 5 minutes. That's all! tasty spicy methi dal ready to serve. Serve it with rice or rotis.