1. Put drained green gram and red lentils in a deep non-stick pan, add 3½-4 cups water, salt, turmeric powder, 1 tsp red chilli powder and dried mango powder and mix well. cover and cook till green gram and red lentils are done.
2. Heat oil in another non-stick pan, add asafoetida and garlic and sauté till the garlic is burnt. add round red chillies and onion and sauté for half a minute. add green chilli and remaining red chilli powder and mix well. add tomato and mix well.
3. Add this mixture to the cooked dal and mix well. cook for a minute.
4. Transfer into a serving bowl, garnish with a coriander sprig and serve hot.