Add the washed and soaked chana dal and arhar/toor dal in a pressure cooker with 3- 3 1/2 cups of water, a pinch of turmeric and salt and half a teaspoon of oil. Pressure cook the dal until it s is nice and soft but not vey mushy.
Meanwhile add ghee in a large pan on medium heat and temper it with bay leaves, dried red chillies and cumin seeds.
Then add the chopped ginger and garlic and green chillies and sauté for a minute.
Then add chopped onion and saute for 4-5 minutes until turns soft and golden brown.
Next add in the chopped tomatoes along with some salt and sauté until it is soft and mushy.
Add the red chilli powder, turmeric powder, cumin powder, coriander powder along with 1-2 tablespoons of water and saute the masala for 2 minutes on medium low heat stirring frequently until you see oil seeping through the masala.
Next add in the boiled dal and mix it well. Bring it to a boil and then simmer for 4-5 minutes. You can give dhungar to the dal if you wish to right now. Check notes**
Heat ghee in a small pan, when hot temper it with dried red chilli and cumin seeds and hing. When the cumin seeds crackle pour it over the dal.
Lastly garnish with chopped coriander leaves and serve it hot with tandoori roti for the dhaba style feel.