Heat 4 tbsp oil in a pressure cooker. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, some curry leaves, and 2 dry red chillies. Sauté the ingredients.

Next, add ¾ cup of the white part of chopped green onions and continue sautéing.

Now add 1 tsp green chilli paste, ½ tsp ginger paste, and ¼ cup chopped green garlic. Sauté the mixture.

Add 1 tbsp besan and sauté over low flame.

Incorporate ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, and ½ tsp garam masala. Add some hot water and sauté the masala until the oil separates.

Stir in ¾ cup of tomato puree and salt to taste. Continue sautéing the gravy until the oil separates from its sides.

Include the green part of the green onion and sauté.

Add 1.5 cups of fresh tuvar dana and continue sautéing.

Pour in 1 cup of hot water and mix well.

Once the gravy starts boiling, cover the lid and pressure cook the sabzi on medium flame for 2 whistles.

Allow the cooker to release its pressure naturally, then open the lid and check if the tuvar dana is properly cooked in the gravy.

Add 1 tsp jaggery and mix thoroughly.

Garnish with coriander leaves before serving. Enjoy lili tuvar nu shaak with methi bajra roti.

In a pan, melt 1 tbsp ghee and add 1 cup chopped methi leaves along with salt. Sauté for a minute.

Add 2 cups of water and bring it to a boil.

Once the water starts boiling, reduce the flame and gradually add 2 cups of bajra flour into it. Mix well using a rolling pin.

Turn off the gas. Cover and steam the dough for 2 minutes.

Transfer the flour mixture into a large pan and knead it into a smooth dough. Ensure the dough is smooth and soft. If needed, add a little hot water to properly bind the dough.

Take a medium-sized ball of dough and flatten it between your palms.

Place it on a rolling board and dust some dry flour on it to prevent sticking while patting.

Gently pat it with one hand and then roll it slightly with a rolling pin.

Heat a tawa and place the roti on it. Keep the flame at medium heat and cook the roti until slightly brown spots appear on both sides.

Apply some ghee on the roti and serve it with lili tuvar nu shaak.