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Finely chop gongura leaves and stems. Boil these along with lentil. Add oil in a pan, add asafoetida, seeds of cumin, mustard and fenugreek along with dry red chillies. Add turmeric and salt. Then put the boiled gongura and lentil. Stir the dish well and let it cook for at least 10 minutes. Serve piping hot along with rice or chapatti