Soak the chenna and moong daal in water for an hour; grind them along with the red chillies into a nice paste.

Fine chop the onion and green chillies.

Boil the cooking oil in a pan.

Fry urad daal till it turns golden brown.

Add the mustard seeds and cumin seeds and fry for a few more seconds.

Add the onion and green chilli chops and khaddi pattha leaves to this.

When the onions turn golden brown, add the chenna + moong daal paste to this mix, and fry on a low heat for about 15 minutes, till the paste becomes dry.