Wash and soak both the lentils for at least 1/2 an hour in water.

Pressure cook along with the water and ghee for 4 whistles.

Heat up oil in a pan, add cumin seeds and cloves and then chopped onion.

Fry for 3-4 minutes and then add ginger garlic paste and chopped green chillies.

Add turmeric and coriander powder, mix and add chopped tomatoes with salt. Fry until tomatoes are soft.

Add boiled lentils along with it's water. Simmer for 15 minutes. Add more water to adjust the consistency.

For tempering heat up ghee, add cumin seeds, curry leaves and asafoetida, crushed garlic, kasuri methi, bits of dry chilli and chilli powder.