Soak the urad dal for 2 hours if it is split and if whole for 8 hours. Then drain the water and wash the properly. Pressure cook it until 5 whistles.
After the pressure releases, uncover the lid and blend the daal with the help of blender. Heat oil and add some butter. Add finely chopped onion and cook well.
Now add ginger garlic paste and saute well for a minute with onion. Then add tomato puree and cook well.
When the oil separates, add all the powdered masalas and keep the blended daal ready. The masalas cooked well with the gravy.
Now add the daal to it. Mix well and let it cook for 10 minutes. Meanwhile add some more butter and add cream.
Slice garlic cloves and heat 1 tsp of oil and saute garlic until golden brown and add it daal. Finish with Coriander leaves and kasuri methi. Serve hot with boiled rice.
