To prepare methi dal, start by washing the methi greens in 2-3 changes of water until clean. Pick them out of the water, drain well in a colander. Finely chop and keep aside.

Pressure cook toor dal with 1.5 cups of water.

In a kadai, heat 2 tsp of the ghee. You can use cooking oil of your choice to make this a vegan recipe.

Add the cumin seeds and bay leaf. Once seeds splutter, add the ginger and garlic and saute on low flame for 1 minute.

Add finely chopped methi and onions and saute for 3-4 minutes until softened. Add turmeric powder, salt, cooked dal. Add some water if the dal is too thick. Bring to a simmer and allow to simmer for 3-4 minutes to bring the flavours together.

Add garam masala powder, give it a stir, remove from flame. Add lemon juice, stir well.

Heat remaining 1 tsp ghee. Once ghee is hot, switch off flame and add 1/4 tsp red chilli powder to the ghee. Mix in well and transfer over the dal. Serve the methi dal with steamed rice or rotis.