Wash the masoor daal and moong daal till the water runs clear. If using whole moong daal, soak overnight. I prefer to use split moong daal, which cooks faster.
Add lentils to a stockpot and add 5 cups of water. Bring to a simmer.
Add crushed ginger and garlic, kadi pata, chopped onion, tomato, turmeric, and red chili powder, and green chili.
Bring heat to low and cover. Let daal cook for 45 minutes to 1 hour.
Once the daal is ready, begin to get the tadka ready. Heat 1 to 2 tbsp. of oil in a saucepan and add mustard seeds. Once the mustard seeds begin to pop, add cumin seeds. Once the oil becomes aromatic, add whole red chilies.
After they have changed color slightly, pour the tempered oil on top of the dal. Serve.