• Wash the dal 3–4 times. Scrub the dal between your palms so that all the impurities are removed and the dal slightly loses its color.
• Add the dal into the pressure cooker along with 5-6 cups of water or as needed.
• Cook for 5–6 whistles or until done. Let the pressure release naturally. If you feel the dal is not cooked well, add hot water and cook for another 2–3 whistles.
• Once the dal is cooked well, you should be able to crush it easily between your fingers easily and feel the starchy goodness coming out. Set aside.

For the tadka:

• Add desi ghee into a kadai.
• Then add the ginger garlic paste and cook on low flame for about 2–3 minutes.
• Add the Kashmiri red chilli powder and cook on low flame for a minute.
• Remember not to burn the chilli powder. If you feel the heat is too high, sprinkle a little water to prevent it from burning.
• Now add the fresh tomato puree and salt to taste.
• Cook on medium to high flame until the tomatoes are well cooked and the ghee starts to release.
• Add the cooked dal and mix well.
• Add 4 tbsp white butter. You can use unsalted butter as well, or use regular butter and adjust the salt accordingly.
• Cook the dal on low flame for 40–45 minutes. The longer you cook, the better the flavor. Keep stirring at intervals.
• Whenever you see the dal thickening too much, add hot water and continue cooking.
• Use a whisk or a wooden mathani to mash the dal to the consistency you prefer. The more you mash, the creamier the texture will be.
• After about 45 minutes, add roasted kasuri methi powder and garam masala. Mix well.
• Lower the flame to minimum and finish with 3 tbsp white butter and fresh cream.
• Mix gently and cook for another 4–5 minutes.
• So the dal is ready to be served.