In a pan roast three lentils on low flame until fragrant.
Cool down at room temperature and transfer to a grinder. Add dry ginger and grind into fine powder. Set aside.
In a pan add coriander leaves and cook until dry and crispy in texture. Set aside.
In a pan heat oil, add cumin seeds, red chilies, black peppercorns, cloves and cook for 1-2 minutes. Now add bay leaves, curry leaves, dry coriander, dried fenugreek and cook for a minute on low flame.
Add dal powder, salt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder. Cook and mix until well combined. Cool down at room temperature. Can be stored in an airtight container up to 6 months.
In a pot add water and dal mix. Mix well until well combined. Now turn on flame and cook until desired consistency has reached.
Add tadka, turn off flame and cover with lid for 2-3 minutes.
Dish it out, garnish with coriander serve.