Wash and get the fenugreek leaves alone from the stem. The small stems of the fenugreek leaves will not be cooked so try to avoid it.

In the heavy bottom pan ad 2 cups of water and moong Dal.

To this add little salt and the turmeric and cover and cook the dall becomes mushy. (You can also pressure cook the mung daal for two whistles. But here I want the dal to be not that much Mushy so I am cooking in open vessel.)

When the moong dal is Cooked slightly smash and make it to the correct form. The correct form is it should not be too grainy or too mushy. Keep it aside.

Add the grated coconut and grind to a fine paste by adding little water. Keep it aside.

In another heavy-bottomed pan and 2 to 2 and 1/2 cups of water. To this and the fenugreek leaves.

Add salt chili powder turmeric coriander powder and sugar.

Cover and cook the fenugreek leaves. Add Moong DAL to this and cook for 5 minutes.

Add the ground coconut paste. Once the coconut is added just cook for another 5 minutes. Check for the spiciness and salt at this stage and adjust them accordingly.

In the heavy bottom pan and 4 tablespoon of oil and add the mustard seeds and urud dal.

Also add the cumin seeds and fry for a minute.

Add dried red chilies and fry again a min.

Now add the finely chopped shallots and sort them nicely until they become translucent.

Now add this tempering to the cooked Fenugreek leaves Dal and mix it.

Again allowed to cook for another 5 minutes and switch off the stove.

Tasty and healthy fenugreek leaves Dal is ready to be served.