Wash and soak all the dals (lentils/pulses) and legumes overnight. Drain. Pressure cook them with enough water, salt, turmeric and red chilli powders. Boil till chickpeas or kabuli chana is tender.
For the tadka or tempering, heat ghee in a pan and add cumin seeds. When they change color, add hing. Add onion and sauté till light brown.
Add garlic and ginger and fry for 1 minute. Add tomatoes and cook covered till tomatoes are soft and mushy.
Pour this tadka over boiled dals and mix. Simmer mixed dal on a low heat, covered, for 5-6 minutes. Serve hot with roti or rice.