From Spain we move to India. We have an Indian market in a nearby town, and they recently have upgraded the store — cleaner design, better produce, nice selection. One afternoon I stopped in to browse and was pleased to find a fresh bunch of Methi (Fenugreek Leaves). I had used some once previously to add to our homemade chapati, but they were nowhere near as full and fresh as these.
A little research, stoked by my passion for legumes of all kinds, let me to make Methi Dal, using Red Lentils (Masoor Dal) and improvising with some of the vegetables in my refrigerator at the time. The recipe I started (using Toor Dal) with is no longer online, but below is a pdf version I made when I found it. And here is another simple version I found today, using red lentils. My own recipe is posted below, along with a few photos.