Soak urad dal and black chickpeas overnight.Soak chana dal for 1 hour.Pressure cook both the dals upto 3 whistles with 2 cups water and 1/2 tsp salt. Release steam after 5 minutes.The dal should be just cooked and not mushy.Set aside.Heat oil in a pan and scramble the eggs.Set aside.In a separate wok heat mustard oil and sprinkle ajwain and hing.When they splutter, add chopped onion and fry till translucent.

Add ginger garlic paste and fry till raw smell disappear.Add chopped tomato,little salt and fry till tomato is soft.Add tomato puree, meat masala,turmeric and red chilli powder.Fry few minutes then add green peas.Toss all and add the boiled lentils..Sprinkle kasoori methi.Adjust salt as needed as dal was boiled with salt.Add a bay leaf and water as needed to make a thick gravy.

Add the scrambled eggs and chopped coriander and toss.Heat ghee in a tadka pan.Sprinkle cumin seeds and 1 dry red chilli.When they splutter, add red chilli powder and immediately pour it over the cooked dal.Garnish with ginger julienne, chopped coriander and a dollop of butter.Serve with plain phulka,tandoori roti or any Indian flat bread alongwith sliced onion,green chillies and lemon in lunch or dinner.