Wash and soak both daals together.pour daal in pot, add water add 2 Tbsp oil.cook on high heat. When first boil comes lower the heat and remove scums (Jhagg) from top with help of spoon. Then let it cook on medium heat. Add red chilli, haldi, salt and ginger paste. Stir time to time to avoid sticking at the base or forming lumps. Give little ghoota to mix daal together. When tender and blended smoothly, turn off heat. Keep covered.

Take 2 Tbsp oil in a pan. Add zeera, sabut dhania, sabut lal mirch, minced garlic& ginger, currypata. Fry for 1-2 minutes. Add sliced onion, fry to pink, add whole tomato. Add enough water to dip the tomato.cover the pan and let it simmer on low heat. Aftr a while the skin of tomato peels off. Remove the skin and mash tomato well with help of spoon. Add 1 tsp red chilli, 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp cutti mirch and cover the pan. Let it cook till water dries up.fry the paste so dt oi

Fry the paste so dt oil seprates. Add hari mirch in it. Add this chutney into daal and mix well. Serve with kuchomr salad and lemon. Goes well with both chapati and rice.Enjoy.