In a pressure cooker, take the chana dal and moong dal. Wash thoroughly and add about 4 times of water.
To the dal, add ginger paste, coconut, tomato, turmeric powder, salt, bay leaf, peppercorns, and both the cardamoms.
Pressure cook for 3 - 4 whistles.
Once the pressure falls, heat a small pan with ghee and add hing and jeera. When the jeera pops, pour over the simmering dal.
Finally, garnish with butter, coriander leaves, and fried onions.