Ingredients:200gm White-gourd
1 cup Chana Dal (Bengal gram)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1 tbsp lemon juice
Salt to taste
For temper:
2-tbsp oil
1\2 tbsp cumin seeds
2 dry red chillies
1 tbsp garlic red chilli paste
Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.
Step 3: Let it be cool for 5 minutes and after that mix with big spoon.
Step 4: Peel the white-gourd and cut into small pieces. 
Step 5: Heat the oil in a frying pan add dry red chillies and cumin seeds. 
Step 6: Sauté on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder.
Step 7: Cook on medium flame until it becomes soft. 
Step 8: Then add garlic-red chilli past in low flame. Take care of red color of paste is not change.
Step 9: Pour the chana daal and stirring. 
Step 10: Cook until the daal was boiled. 
Step 11: Then add red chilli powder, turmeric powder and salt to taste.
Step 12: Mix well and cook another 5 minutes.Step 13: Cook dal for 5 minutes more and add lemon juice just before going to turn off the flame.
Step 14: Turn off the flame and garnish with coriander leaves. 
Step 15: Serve hot with Paratha… 
Recipe of Partha is here………….
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Method of making mixer of methi leaves:
Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)
Ingredients for paratha:
Step 2: mix all this ingredients very well.
Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.
Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. 
Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.
Step 7: Heat the thick pan and place the methi thepla over it.
Step 8: Cook in low flame for one minutes.
Step 11: When you turn on another sides then it become puffy if the flame on medium heat. 
Step 12: Fry both sides till light brown.
Step 13: Repeat the same procedure for the remaining dough.
If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles. 
Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek. 
