Boil the three types of dhal together and sieve them. heat 2 tablespoon of oil and 1 tablespoon ghee, and fry onion till brown. add ground spices and bay leaves and fry well. add the salt and tomatoes, and fry till the tomatoes are soft (whilst frying add meat stock, a little at a time). then add mean; fry this for 2 minutes, then put in dhal. add 1 cup hot water if the consistency is too thick. stir well and keep on low fire to simmer.
in a small pan heat 2 balespoons of ghee till very hot. remove from fire. sprinkle garam masala no dhal, pour hot ghee over it and cover with lid for 3-5 minutes.
serve with fried rice, onion salad and fried papads.