Pudina (Mint) Dal

This is a simple recipe but I wanted to catalog it just so I remember that pudina goes well with split green mung dal.

1 cup split mung dal with skin
1 tsp fenugreek (methi) seeds (optional)
1 green chilly, slit

1-2 tsp ghee/oil
1 tsp nigella seeds (kalonji)
2 tsp jeera (cumin) seeds
5-7 curry leaves
ginger grated 1 tsp

1/4 - 1/2 cup pudina (mint) leaves
1/2 cup chopped onions
2 small tomatoes, chopped

1/2 tsp turmeric powder
1/2 tsp jeera (cumin) powder
1 tsp chilli powder
1/2 tsp coriander powder
salt to taste

juice of half a lemon
cilantro (coriander) leaves for garnish

Soak split mung dal for a couple hours with the fenugreek seeds. (This step is optional)
Boil the dal, fenugreek seeds and 1 green chilly until cooked or slightly mashed.
Heat oil/ghee in a pan and fry the jeera seeds, nigela seeds, curry leaves and ginger.
Add onions, mint leaves and turmeric powder and fry.
When onions and mint leaves are done (translucent and wilted respectively) add chopped tomatoes and cook.
When tomatoes lose their raw smell and are pulped up, add the cooked dal, cumin powder, coriander powder, chilli powder and salt. Let it boil so that the flavors blend. Remove from heat, add lemon juice and garnish with cialntro (coriander) leaves.

Notes:
1. Dal takes in more salt than you would expect.
2. Fenugreek seeds do not add to the taste as they taste bitter. But I add them just for the health factor as I don't get to use it much. They blend in with the dal and I seldom notice it in the dish.
3. Freeze ginger for easy grating.