Pressure cook the chana dal in 1 cup water for 3-4 whistles. Keep aside. Heat oil and butter in a pan. Add the garlic and brown them lightly.
Then add the chopped spring onion and coriander stems. Saute for 2-3 minutes. Now add the salt, pepper powder, stock cube and the tomatoes. Continue to fry for 2 more minutes.
Add 3-4 cups water and pressure cook for 2-3 whistles. When cool, blend it along with the boiled chana dal.
Heat through and add lime juice. Garnish with chopped spring onion and fried onions. Serve them hot in individual bowls and relish as a light meal with bread croutons or soup sticks.