• Cook the toor dal and keep it aside.
• Heat a pan and add oil once it is hot. Add cumin seeds, mustard seeds, red chili, and finely chopped or grated ginger to the hot oil. 
• Once these turn lightly brown, after a minute or so, add chopped tomatoes to the pan.
• Let the tomatoes cook till they turn mushy. It took around 4 to 5 minutes for me on medium flame. You can see the oil released from the cooked tomatoes.
• Now add chopped fenugreek leaves, salt, red chili powder, coriander powder, cumin powder, and turmeric powder.
• Mix it well and let it cook for a couple of minutes.
• Now add cooked toor dal to this methi leaves tempering and let the dal cook for 4 to 5 minutes on low flame.
• Switch of the flame and dish out the fenugreek leaves lentils and it's ready to serve!

Making methi dal in an Instant Pot

• Start Instant pot in saute mode. Once it is hot, add oil to the Inner Pot.
• Now add cumin seeds, mustard seeds, red chili, and chopped garlic.
• Once the garlic turns little brown, dish out the tempering into a small bowl so that you can add it at last.
• To the remaining tempering, add chopped tomatoes and mix it once.
• Now add washed toor dal or yellow pigeon peas to the inner pot.
• Add water to this now.
• Close the Instant Pot with lid, seal the vent. Select Manual or Pressure cook mode and cook the toor dal for 6 minutes on HIGH pressure.
• Once the Instant Pot beeps, do a manual pressure release after 10 minutes.
• Start the instant pot on saute mode again.
• To this cooked lentils, add turmeric powder, salt, red chili powder, cumin powder, and coriander seeds powder.
• Mix it well and add chopped fenugreek leaves.
• Let it cook for 3 to 4 minutes and switch off the instant pot.
• Take the inner pot out and add tempering (if you saved it in an earlier step), mix it well.
• Indian style Fenugreek leaves lentils (Methi dal or Menthi Kura Pappu) is ready to serve!