1: chana dal 1 cup (split chickpeas) boil with 1/2 ts turmeric powder till fully cooked but should not loose the shape.
2: moong dal 2 cups ( boil with 1/2 ts turmeric powder till fully cooked but should not loose the shape).
3: bullet green chillies 5 sliced
4: onoins 1 large (finely chopped)
5: fresh ginger 2 inch (julienne cut)
6: tomatoes 4 large ( sliced)
7: fresh coriander 1/2 bunch (chopped)
8: dried fenugreek leaves 2tbs
9: water 2 large glasses
11:red chillie powder 1ts (heeped)
12:mix spices 1ts
13:turmeric powder 1/2 ts
14:cloves 8 pieces
15:cumin seeds 1ts
16:cinnamon stick 2 inch piece
17:black cardamom 2 pieces
18:black peppercorns 1 ts
19:clarified butter 1 cup
1: heat clarified butter in a pan add cinnamon stick, cumin seeds, black cardamom, black peppercorns, cloves, onions and mix well cook till the onions get soft.
2: then add the tomatoes, red chillie powder, turmeric powder, salt, mix well cook on high flame till the tomatoes get cooked and clarified butter comes on the surface.
3: then add the both dal in it and the julienne ginger (half), water and mix it, cover and cook it on low to medium till the water dries and the butter comes on the surface.
3: once the water dries add the remaining ginger, green chillies, mix spices, fresh coriander, dried fenugreek leaves mix well on high flame.
4: serve hot with naan or roti.