Soak the dal for 4 hours, drain the water and put in grinder, add garlic, salt, green chili, heeng, red chili powder and turmeric powder.
Grinned into little coarse.
Transfer into muslin cloth and tai up it.
Boil the enough water in a large sauce pan or pateela.

After a boil put the potli, cover and cook on high for 15 minutes.
Switch off the gas. Keep out the potli let it cool.
Nice it cools cut them into cubes.
Now heat oil in the pan add cumin and heeng as they change the colour add onion, green chili and ginger saute till tranculant.