Cook toor dal in a pressure cooker with ¾ cup water until cooked. Dal should not be mushy. I cooked it for 4 hisses on high flame. Dal can also be cooked on stove top but will take longer to cook.
Pluck the fenugreek leaves with tender stems and chop it roughly.
Dry roast wheat flour until its aroma rises. Add sugar or jaggery and keep aside. I skipped this step.
Take 1 ½ tbsp. oil in a pan and heat it. I skipped ghee and instead used oil. If using ghee, heat only ¾ tbsp. oil.
Add urad dal, mustard seeds and when urad dal turns brown, reduce the heat.
Add curry leaves, dry red chilies and when chilies change color, add fenugreek leaves and green chilies. Cover and cook until fenugreek is cooked. This will take about 3-5 minutes.
Add salt, dal, wheat flour & sugar/jaggery mixture (if using) and cook for another 4-5 minutes until the dal and greens are well incorporated and cooked.
Add cilantro and turn off the heat. If using ghee, add it before turning off the flame.
Serve hot with rice and may be some rasam.