Boil dals, with, tamarind, salt and water till tender.

In a pot put two tablespoons of ghee and oil.

Braise onions in it till pinkish brown add tomatoes and spices and make paste-like.

Add boiled daal and mix well, let it boil once and keep off flame.

In a small pan put a tablespoon of ghee and keep on flame.

As it heats up add the tempering ingredients and let it splutter and nice aroma arises put on daal and cover it.

Also, do smoke/tadka of chillies:
make a foil bowl put a teaspoon of ghee in it add three to four dried red chillies then lower red hot charcoal on it and lower in the daal pot and close lid.

Make sure you don’t inhale the smoke, should be fast.

While serving heat up daal and mix the tadka then garnish with chopped coriander leaves and green chillies