Dal Bukhara

Wash urad for 4-5 times under running water and then soak them for at least 7-8 hours or overnight.

Now take a pressure cooker add daal, with some turmeric powder, cinnamon stick and salt.
Add extra 2 cups water to the level of dal in the cooker.
Cook for 6-7 whistles.

Let the pressure release on it's own and then open the lid after cooling

Mash dal using a hand masher. Keep it aside.

Now In a pan, add ghee and add cumins. When they splutter add chopped ginger and garlic and cook till raw smell goes.

Now add spice powders and stir. Add tomato puree, mix and cook till it starts leaving from sides.

Then add this tadka in the cooker and mix well and cook dal on medium flame for 20-25 minutes. Keep stirring in between.

If you need then add 1- 1.5 cups of hot water to adjust the consistency.

Add little more, salt, kasoori methi and garam masala and mix well.

Again cook on slow flame for 20-25 minutes. Dal gets nice creamy consistency when cooked for long on slow flame.

Add 1 tablespoon butter and mix well.

Now take the dal out in the serving dish and garnish with cream.

Relish it hot with tandoori roti and parantha