Fry Urad dal, Chana dal and some peanuts in oil. Add a little coconut oil for flavor. Once roasted add chopped carrots, shallots, green chilies and garlic. Once they are almost cooked add tomatoes. Add salt to hasten their cooking. Add chopped basela leaves and a little tamarind pulp. All the time keep stirring to avoid charring the lentils.
Once the leaves are wilted switch off the heat and let it cool down.
Puree in a blender and serve with hot idlies, dosas or white rice with a topping of ghee.