Here is a traditional Indian Methi Dal recipe. You can serve it with warm basmati rice or with Indian flat breads- roti, naan or kulcha.
Heat some olive oil or sesame oil in a pan. Add black mustard seeds and a little asafoetida. Once the seeds pop, add a few dried chilies and finely chopped garlic. Next add cooked dal (yellow lentils) and a little water. Then add finely chopped fenugreek leaves, turmeric, just a pinch of madras curry masala (a type of Indian spice-mix). Continue to cook for a few more minutes. Add Himalayan pink salt or good quality sea salt to taste and serve warm with Indian flat breads or rice.
Note- you can make this dish with Kasoori methi- which is typically available in dried packets. I prefer to use fresh methi leaves as much as possible. It has less strong and a mild-flavorful taste. Kassori methi can be quite bitterly and can over-power your dish. It goes much better with potato dishes (in another post :)) where potato can better help curb it's bitter taste.