Wash two types lentils with water very well and soak them for at least 5 hours.
Heat 3 Tablespoons of oil in a pressure cooker. Add 1 chopped onion, fry for 3-4 minutes.
Then add ginger garlic paste and cook for 2 minutes. Next add 1 Teaspoon of each turmeric powder and red chili powder. Mix well for 2 minutes.
Then add the soaked and drained daal, mix for 3 minutes. Add 1 cup of water, some salt and a pinch of sugar. Mix well, cover the cooker with lid and cook until 4-5 whistles come, then let the pressure release on its own.
Open the lid, mash the daal little bit with the back of your spatula and keep it aside.
For the tadka, heat the remaining oil in another pan. Fry 1 small finely chopped onion for 3 minutes on high flame.
Add chopped ginger, garlic and green chilies. Fry for 2 minutes.
Add chopped tomatoes, cook for 2-3 minutes on high flame.
Add 1 Teaspoon of each turmeric powder, red chili powder, cumin powder, coriander powder and kashmiri red chili powder. Mix well for 2 minutes.
Now add the 2 beaten eggs, immediately stir them on medium flame with a spatula for 2 minutes. Do not cook them long otherwise eggs will become rubbery.
Then add cooked daal or lentils. Mix well for another 5 minutes.
If it becomes dry add some warm water. Then add the gravy from mutton or chicken curry. Keep some gravy in refrigerator when (within a week) you prepare them, microwave it for 2 minutes, then add to the daal tadka, mix well for 2 minutes. This addition will make a lot of difference in taste.
Now add the sunrise tadka masala, crush the fenugreek leaves within your palms and add in the daal along with garam masala powder, chaat masala powder. Mix well for 2 -3 minuteson medium flame.
Lastly add chopped coriander leaves and 2 chopped green chilies, mix and turn off the heat.
Let it rest for few minutes, then serve.