Pressure cook the toor dal and the moong dal with sufficient water, chopped tomato(reserve a few to add on top) and turmeric for 2 whistles on high flame then lower the flame and cook for 1 whistle. Let the pressure fall naturally.
Open the cooker and mash the dal with the back of the ladle. (if you do this job when the dal is hot you will not need to blend the dal with blender).
In kadhai/wok heat oil and splutter mustard seeds, cumin seeds, dry red chilli, cloves, cinnamon stick, bay leaves and methi if using.
Fry the garlic till the raw smell goes.
Add the dal and the coriander seed powder.
Add the salt and adjust the thickness of the dal.
Let the dal cook for about 5 min.
Garnish it with freshly chopped coriander leaves and the chopped tomatoes.
Serve lasooni dal hot with steamed rice or jeera rice, roti or paratha.