Take a pressure cooker, add both dals, hing, salt, haldi powder, ginger, green chilli & ghee, in goes 2 cup water, place the lid, give 4 whistles on high flame, lower the flame, cook it for 2 minutes.

Turn off the flame, allow it to depressurise naturally, open the lid after 2 minutes, mix it, keep aside. Dal should be a lil thick.

Now take a pan, add ghee, heat it, in goes laung, hing & jeera, let it splutter. Add in green chilli, ginger & garlic, saute it until light brown.

In goes onion, stir fry it until light brown.

Now add tomato & salt, sprinkle lil water, cook it for 2 minutes, do not make tomato mushy. Add in red chilli powder & garam masala powder, mix it well.

Whisk dahi & coconut milk, add in the masala, keep stirring, cook it until oil has oozed out.

Now add cooked dal, mix it well, give a boil, in goes dhania patta, mix it well, cook it for a minute, turn off the flame.