Combine 1 cup whole mung beans and 2 cups orange red lentils in a bowl. Cover with water and soak for 30 minutes.

Drain the soaked whole mung beans and orange red lentils in a colander. Rinse them thoroughly under cold running water.

Chop 1 tomato, 3 to 4 garlic cloves, and 2 to 3 green chilies. Slice 1 onion and chop the coriander leaves.

Place the rinsed whole mung beans and orange red lentils in a large cooking pan. Add 4 cups water.

Add 1 teaspoon ground turmeric, 1 teaspoon red chili powder, 1 tablespoon cumin seeds, 1 teaspoon salt, chopped tomato, half the garlic, and 2 to 3 green chilies to the pan. Stir well.

Bring the dal mixture to a boil over medium heat. Reduce to low-medium heat and simmer for 30 minutes until the lentils and mung beans are fully tender.

Whisk the cooked dal with a hand whisk until it becomes creamy. Keep the dal warm over low heat.

Heat 1/2 cup ghee in a separate frying pan over medium heat. Add the sliced onion and fry until golden brown.

Add the remaining garlic, 1/2 teaspoon cumin seeds, 3 green chilies, and 5 to 6 dried red chilies to the hot ghee. Fry until the garlic is golden and fragrant.

Pour the hot onion and chili tarka over the cooked dal. Stir gently to combine.

Garnish the dal with chopped coriander leaves. Serve hot, traditionally with cumin rice.