Cook dal in a pressure cooker.

Pick the methi leaves and wash them clean.

Grind coconut with cumin seeds into fine paste.

Boil methi leaves in 1 1/2 cup of water.

When the leaves become dark green in color or the raw smell goes off, put the cooked dal and let it come to a boil.

Add turmeric powder, red chilly powder and salt into it.

Let this curry boil for 5 minutes in medium flame.

Now put the coconut paste and let it come to boil.

Keep it on boil for another 5 minutes.

Now reduce the flame and simmer for 5 minutes. Remove pan from fire and keep aside.

In another kadai, heat oil and put mustard seeds. Let it splutter.

Now fry the dry red chillies.

Pour this mixture into the curry and cover the curry with a lid for 10 minutes.

Now your curry is ready to be served with hot rice.