Finely slice onion & tomatoes, wash green chillies (some seeds could be taken out to make it less spicy) & salt. Roughly ground corriander, cumin, aniseeds, nigella and fenugreek seeds.
Wash the mixed lentils (red lentil, yellow lentil and gram lentil) and soak for 15 – 20 minutes. Then boil with 2 tbsp Dalda Canola Oil and 1 tsp turmeric until it becomes tender. Mash with wooden spoon and add 2 cups of water to it.
Heat Dalda Canola Oil on medium heat for 3 – 4 minutes and fry onion until golden.
Add ginger garlic, red chilli & yogurt to it and stir well. Then, add half of the grounded spices, salt & tomatoes and when the oil separates add lentils.
Stuff green chillies with the remaining spices and tamarind pulp. When the lentils come to a boil, add stuffed chillies & chopped coriander.