Dry roast the ingredients under 'Spice powder' until fragrant, about 3~4 minutes. Cool and grind to a powder.
Cook moong dal till tender and keep ready. Pressure cook dal for 3~4 whistles. Cook in Instant Pot for 6 minutes on high pressure.
Heat oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden.Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.
Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes.Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.
Make a double or triple batch the spice powder/ rasam powder recipe. It is great to have on hand to make this methi soup in no time. Store in an airtight container for up to 1 month.
I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
Store leftover moong dal soup in an airtight container in the fridge for up to 3 days. Soup will thicken as it sits. So add some water to adjust the consistency before reheating.
To make the lentils on the stove pot, cover dal with enough water in a saucepan. Bring the mixture to a boil, lower the heat and simmer till the lentils turn mushy,. This might take about 20~30 minutes.