Methi kaali dal

Given the fact that we have dal almost everyday, one gets tired of the same old dals, and keeps experimenting. This was one such experiment, which didn't go down too well with the family.

1 measure saboot urad dal soaked for 4-6 hours
1/2 bunch methi leaves
1 onion chopped fine
2 tsp ginger garlic paste
2 tsp jeera powder
2 tsp dhania powder
1 tsp red chilli powder
1 tbsp kasuri methi
2 tbsp cream
Salt to taste
cooking oil

Method
Cook the soaked dal in a pressure cooker (without salt) till soft
In a kadhai, fry the onions till transparent.
Add the methi leaves (de-stemmed and chopped) and fry till the raw smell goes.
Add ginger-garlic paste and the masalas and keep cooking on a low flame till the masala seperates from the side of the kadhai.
Pour in the dal, add water to attain the desired consistency, and cook on a low flame for about 10 minutes.
Crush the kasoori methi, add the cream, stir well, and serve.