Wash and soak both the daals in separate bowls for about two hours. Then rinse and drain the water.
Finely chop the onions, garlic and ginger.
Roughly dice the tomatoes.
Cut the aubergine into one inch cubes. Leave the skin on the aubergine.
Roughly dice the green chilli.
Heat the oil in a large pot over a medium heat, Add the cinnamon stick and fry for thirty seconds.
Add the onions and fry until golden brown. Then add the chopped ginger and garlic and continue to fry until the garlic and ginger are soft and fragrant (about 3-5 minutes)
Add the cumin and coriander seeds and fry for about two minutes until fragrant.
Add the green chilli and aubergine cubes and fry for about five minutes or until the colour of the aubergine flesh changes.
Add the turmeric powder and chopped tomatoes and give it a good mix. Continue frying until the tomatoes are soft.
Now add both types of lentils, the water and the salt. Cover and cook for twenty minutes, stirring from time to time.
Once the lentils have cooked, set aside.