Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside.
In a small bowl, mix together ginger-garlic paste and all the powdered spices with some water to form a paste. Keep aside.
Blend together the cashew, fried onion and the yoghurt. Keep aside.
Heat 1 tbsp. oil in a pan and saute the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.
Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.
Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds and switch off the flame.
Add the chili flakes and stir well. Pour this tempering on the prepared dal and add a dash of lime. Serve, garnished with coriander leaves. Goes well with rice or any Indian bread.