Separate the mint leaves from the stalks and wash them in running water. Chop leaves roughly.
Wash toor dal and masoor dal in running water. Soak (optional) for 1 hour. Cook dal in 2 cups water. Use either a pressure cooker or Instant Pot (10 minutes, High Pressure, Slow Release) until dal is mush. Set aside.
Heat oil in a pan. Add grated fresh ginger. Stir for 20 seconds.
Add chopped onions. Sauté until translucent and fragrant. About 3-4 minutes.
Add chopped tomatoes. Cook for one minute.
Add turmeric powder, black pepper, garam masala and salt. Stir and cook for 1 minute on medium heat.
Add chopped pudina (mint) leaves.
Mix well, cover and cook for 2 minutes or until the leaves wilt slightly.
Add cooked dal. Add water based on your desired consistency. Allow everything to come to a gentle and rolling boil.
Tadka (Tempering)
Heat oil in a small kadai (pan). Add fenugreek seeds (jeera), dry red chili. Mix for a few seconds until aromatic.