Soak both the dals for 30 minutes. Wash, rinse and boil in 2 cups water along with the onion, ginger, turmeric powder and green chilies for 4-5 whistles.
Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the garlic and asafoetida. Saute till the garlic becomes light brown in colour.
Now add the tomato and continue to fry on low flame till it is mashed up. Add the boiled dal and salt and simmer for 2-3 minutes.
Adjust water according to the consistency required. Serve, garnished with coriander leaves and green chilies.
