Pick wash and soak split black gram and split Bengal gram for 01 hour in four cups of water
Drain
Pressure cook both the dals in three cups of water with salt and half the red chilli powder you can add half the ginger too if you wish for three to four whistles
Open the lid and see if the dals are cooked
If not cook on low heat till cooked
Heat ghee in a heavy bottomed non stick pan
Add cumin seeds
When they begin to crackle add asafoetida ginger garlic and onion and saut till golden brown
red chilli powder coriander powder and turmeric powder
Now add slit green chillies tomato puree and saut on high flame till you observe the ghee oozing out from all the sides
Add the cooked dals along with the cooking liquour
Keep stirring the dal in order to prevent it from sticking to the pan
Adjust salt
Serve hot sprinkled with Punjabi garam masala powder garnished with finely chopped fresh coriander leaves
