Rinse both the daals in water three to four times.
In a pressure cooker, add a pinch of turmeric powder and 1 ½ cups water.
Pressure cook the lentils for 9 to 10 minutes on medium heat.
Mash the cooked daals lightly with a whisk and set aside.
In a separate pan, heat oil, add the mustard seeds and let them splutter.
Now add cumin, onions and sauté until onions become translucent.
Take the ginger-garlic paste, add it and sauté until the raw aroma disappears.
Now put the green chilies, red chilies, curry leaves and mix well.
Mix turmeric powder, red chili powder, asafoetida, tomatoes in the mixture and cook until they are softened.
Now add mashed daals, water, salt and let it simmer for 4 to 5 minutes.
Add garam masala powder. Simmer for a minute.
Lastly, crush the kasuri methi in the palms of your hands and add.
Garnish with chopped coriander leaves.
Serve it hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. It also goes well with roti or naan.