Wash the Chana Dal and Moong Dal well and soak them for half an hour.
Wash the Masoor Dal in a colander and set it aside. It doesn’t need to be soaked.
After half an hour, put them in a pressure cooker with water, half a teaspoon of turmeric and salt. Cook them for 7-8 minutes from the moment the steam comes out.
Meanwhile, chop the onion, garlic cloves, ginger and tomato into very small cubes.
To prepare the first Tadka, put a pan on high heat with ghee or oil. When it is hot, add half of the cumin seeds, 2 dried red chillies and a pinch of Hing. When they start to crackle, add the onion, garlic, ginger and chopped green chilli. Lower the heat to medium-high and sauté everything for a few seconds.
Add chopped tomato, turmeric, red chilli powder, coriander powder and Kasuri Methi. Sauté again for a few seconds and add the cooked pulses.
Add salt and cook for another 5-6 minutes. Add butter and chopped coriander leaves. Mix everything and turn off the heat. Pour the Dal into a bowl.
To prepare the second Tadka, cut two garlic cloves into very thin slices. Put a small frying pan on high heat with oil or ghee. When it is hot, add the rest of the cumin seeds.
When they start to crackle, add the garlic and dried red chillies. They will turn brown immediately and turn off the heat. Add a pinch of dried red chilli powder to this mixture and immediately pour this over the Dal.
Serve this hot with Basmati rice or Chapati.
