Wash the dal (lentils) twice in water. Boil the dal in enough water with juliennes of half the quantities of ginger and garlic and cook on very slow fire till the dal (lentils) is absolutely cooked.

Heat butter in a brass handi or any pan; add the rest of the ginger garlic paste and fry for 1 minute.

Add the dal (lentils), tomato puree, red chilli powder and salt and 2 cups of water and cook till the dal (lentils) is absolutely mashed.

Add crushed kasoori methi (dried fenugreek leaves) and cook for another 10 minutes.

Add half of the cream and cook for another 5 minutes.

Adjust seasoning and remove.

Serve, garnished with the rest of the cream.