Pressure cook both the dals along with 1 chopped onion, ginger and green chilies in 2 cups water for 10 minutes on a low flame after 2 whistles. Add salt and turmeric powder and give it a whisk. Keep aside.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaves and 1/2 tsp. cumin seeds. Saute for a few seconds.
Add the remaining onion and fry till light brown. Now add the ginger-garlic paste, tomato paste, coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water.
Fry till oil separates. Add the boiled dal and simmer on a medium flame for 2 minutes. Then add the yoghurt and continue to simmer for a further 2-3 minutes. Take off the flame.
Heat ghee and temper with the remaining cumin seeds. After it stops spluttering, add the chopped garlic and fry further till it changes colour.
Switch off the flame and add a pinch of paprika. Immediately pour this tempering over the cooked dal and serve, garnished with coriander leaves and sliced onion.
