1. Soak the toor and chana dals together in enough water to cover the dals along with the red chilli for an hour and grind with minimal water into a coarse batter
2. Add salt and steam it for 10-15 mins till it forms a nice dry and lumpy cake OR Microwave for 2-3 minutes in 30 second bursts, mixing well each time till it starts to look somewhat dry here and there
3. Break into smaller lumps once cool
4. Toast bread till crip and break into tiny bits. Alternatively, finely chop bread slices and roast till crisp with some butter or clarified butter
5. Heat oil and add mustard seeds
6. When mustard stops popping, add urad dal if using
7. Add asafoetida, curry leaves and green chilli (slit through the middle) once urad dal starts turning golden brown
8. Add lentil crumble. Mix well and scrape at the bottom of the pan every other minute, else it will brown too much
9. Add bread bits and toss well
10. Cook for a few minutes till lentil crumble mixes well with bread
11. Serve topped with chopped onions and tomatoes (optional)

Recipe courtesy: foodiliciousnan