Measure both the lentils in a bowl and wash them well. Add about 4 cups of water along with the turmeric powder and pressure cook them until soft. It took me about 8 minutes in my instant pot.
Separate the leaves of the fenugreek and wash it well to remove all the dirt. I usually do it the night before or get my children to help me do this. Make sure you wash the methi leaves in plenty of water to remove all the dirt.
Chop the methi leaves coarsely and keep it aside.
Meanwhile, in a pan, heat the oil. Once the oil is hot, add 1 tsp of cumin seeds and red chilies and let it fry. Add the chopped onions and saute in until translucent.
Add the green chilies and grated ginger and cook for 30 seconds. Now Add the methi leaves and the tomatoes along with salt and let it cook until the tomatoes are mushy and the methi is soft.
Once the lentils are cooked, mash it lightly. Pour the cooked dal into the methi mixture and mix well.
Let it simmer for about 5 minutes.
In another small pan, heat the ghee. You could use oil if making it vegan. Add the remaining 1 tsp of cumin seeds along with the red chili powder. Pour this mixture into the simmering dal.
Mix well and serve hot with rice!