Method
Inside a pressure oven add a mug of overnight drenched dal with 3 glasses of water. Pressure prepare them for forty-five minutes with bit of salt, ginger root and garlic clove.
Transfer pressure cooked dal right into a kadhai. Prepare it about 2 glasses of water on medium heat. Stir at times.
Inside a different pan add ghee, brown cardamom, cloves, cinnamon and cumin seeds.
Saute them well after which add chopped onions, ginger root, garlic clove and eco-friendly chilies in it.
Mix them well together and add turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste.
Roast them well together.
Saute all of them with chopped tomato and bit of water to de glaze. When the tomato plants are cooked through add this mix in to the kadhai using the simmering dal.
Now add curd, cream, butter and squeeze half a lime.
Mix them and allow it to simmer for ten minutes on low heat.
Garnish with coriander, butter, eco-friendly chillies and cream.
Serve pipping hot!