Take both the "Lentil" in a bowl and wash them 2-3 times. Now put both "Lentil" in a pan or pressure cooker with 1 cup of water & some salt and bring to a boil to cook them till they r soft and mushy.
Heat the oil in a karahi or pan and fry the cinnamon, green cardamom pods, cloves for few seconds.
Now add the chopped onion to the pan and fry until the onions are soft and golden brown. Now add one by one, ginger, garlic, turmeric powder, red chili, ground coriander and salt with 2-3 tablespoons of water.
Fry them till the oil from spices has started separating. When oil will start separating add the chicken pieces and fry for 5-7 minutes, stirring constantly over a medium heat to seal in the juice and lightly brown the meat.
Add half of the chopped cilantro ,green chilies, lemon juice and water and cook for another 3-5 minutes.
Stir in the cooked peas, then add the tomatoes. Sprinkle over the remaining cilantro leaves. Take the pan off the heat and set aside.
To make the "Tardka" or "Tampering" heat the Ghee or Butter add the whole red chili, garlic cloves, cumin seeds , cilantro and curry leaves. Heat for about 30 second, then pour over the top of the Lentil. Serve immediately.