Heat oil in a pan, mix in red chili powder then add green onion, green chili, tomato, capsicum, fenugreek leaves, mustard leaves, nigella seeds, cumin, red chili powder, salt and turmeric.
Stir it to make a nice mixture of masala. Add a splash of water if masala burnt.
Add masoor dal and moong dal with 2 cups of water. Cover and cook until lentil soft.
For Baghar: In separate pan heat oil add onion, garlic and cumin. Sizzle it and pour over prepared dal. Top with coriander leaves and serve.
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