Note
Kasuri methi is dry fenugreek leaves available in Indian stores.
The dal tastes even better the next day when reheated.
The main flavor in this dish is ginger and coriander powder and the heat comes from green chillies.
You can mix kashmiri chilli powder with few drops water and add to the the pan. This gives even deeper color to the gravy. Kashmiri chilli is very low on spice level but gives rich red color to gravies.