1. chop the bachali leaves with thinner stem, if the stem is hard to cut then leave it.and chop onion,chillis too.
2. wash the leaves and both dhals. in that put onion and chillies. put 3 cups of water. pressure cook it.
3.for seasoning, put oil in a pan. after one min put butter or ghee. let it melt, then put mustad seeds, cumin seeds.when mustard seeds pops up put red chilli asafoetida, curry leaves, and garlic. let it fry for one or two mints.
4.then put the cooked dhal in the seasoning. put pinch of turmaric, tamarind pulp, and jaggery. let it cook for 15 mints.
5. put salt ,cook it for more 5 mints.
6. serve hot with rice or roti.