Trim the roots of the methi leaves bunch and immerse it in a big bowl of water. All the dirt will settle at the bottom of the bowl. Wash the leaves well and chop it roughly.
Chop the onion, tomato and slit the green chilies.
Take a pressure cooker. Add yellow moong dal, methi leaves, onion, tomato, garlic pods, green chilies, turmeric powder, 1/4 cup water and mix well.
Pressure cook for 2 whistles and take off fire. Wait for the pressure to release.
Meanwhile, heat a pan with oil. Add mustard seeds and let it splutter. Add urad dal, whole dry red chilies and roast for a few seconds.
Transfer the seasoning to the pressure cooker, add salt and mix well. With a masher, mash everything together till the mixture becomes a pulp. I transferred everything to my “Keerai Chatti” and mashed it.
If you do not have a masher, transfer the contents to a blender and using the whipper button pulse a few times at regular intervals. Do not grind to a paste.
Methi Dal is ready. Transfer to a serving bowl.
Serve hot with steaming rice or as a side dish to chapathis.