Menthi leaves uduru palya (dry curry)

Ingredients
2 bunches of fresh menthi leaves (cut the leaves seperately and clean it in water thoriughly)
1 cup or 125 gms of toor dal
salt to taste
1 tspoon of mustard seeds
1 pint of SSP asafoetida powder
1 or 2 tspoons of chilli powder
2 or 3 cups of water
2 teaspoons of medium or upama rava
Little oil

Preparation

First cook 1 cup of toordal in water in a thick kadai or pan or vessel directly on stove on low flame. Keep adding water as and when required so that the dal must not get burnt.Donot cook in pressure cooker. Keep stirring. Donot boil the dal completely. After the dal is cooked to 3/4th consistency that is the toor dal should be felt in hands.Add chillipowder, rava and salt and mix it and keep it aside. Add oil in a thick vessel r kadai after heating, add mustard seeds to pop,asafoetida powder, add menthi cut leaves, and stir it and fry it without water for 5 minutes. after it is finely fried add the dal mixture to it and stir it. This tastes delicious with rice, chapati, and rotis.