Soak the lentils in water for an hour.
Heat oil and butter in a pan. Fry the onion, bay leaves and garlic till light brown.
Add the tomatoes and all the dry spices. Saute for a minute or two.
Add the soaked lentil and stir fry for a minute.
Then add 3 cups water and the kaffir lime leaves. Pressure cook for 10 minutes on a low flame after the first whistle.
Discard the lime leaves and the bay leaves. Blend into a puree and adjust water accordingly.
Heat through and serve in individual bowls. Garnish with coriander leaves, chili flakes and a dash of lime. Serve hot as it is or with bread sticks / croutons.
