Soak all dals (except split moong and toor dal) overnight.

In the morning, pressure cook all soaked dals together until cooked.

Gently mash the cooked dal and set aside.

Heat ghee in a wok on medium flame.

Add cinnamon stick and cumin seeds; let them splutter.

Add chopped onions and sauté until light brown.

Add ginger garlic paste and cook until the raw smell disappears.

Add chopped tomatoes and slit green chilli; cook until tomatoes are half done.

Add coriander powder, red chilli powder, and garam masala powder; mix and cook until ghee separates.

Add the cooked mashed dal to the wok.

Season with salt and add water as needed.

Simmer for ten minutes.

Crush kasuri methi between palms and add it to the dal.

Bring to a boil and switch off the flame.

Garnish with ginger juliennes.

Serve hot with Laccha Paratha or Peas Pulao.