Soak both Dals in enough water for 3 hours. Pressure cook them with all the ingredients mentioned for 6-7 whistles on a high heat.
Add Dals, Ginger garlic paste, Red chilli and Turmeric powders, Green chillies slit, Curry Leaves and some Salt. After done, let the pressure settle down completely on it's own before opening the lid.
Now add the Sorrel Leaves to it along with Tamarind water. Pressure cook this for just 2 whistles. Adjust Salt and simmer on medium high heat for 5-10 more minutes. Prepare the tempering and add to the simmering Daal. Mix well and enjoy with Boiled Rice, Shaami Kabaabs, Dum Ke Kabaabs, Hyderabadi Shikampur Kabaabs or just plain Poppadoms and Potato Chips. Happy Mealtimes!
Garnish with some Coriander Leaves chopped. As these Sorrel Leaves are naturally tangy, use of Tamarind depends on your choice. You can add a small Lemon sized ball of it by soaking it in water for a few minutes and then squeezing out it's juice. Enjoy!
