In a pan heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.
Add the onion and ginger, Stir fry till light brown.
Then add the turmeric powder, red chilli powder and asafoetida. Stir for a few seconds.
Add the yoghurt and continue to stir till it is dry.
Add the boiled lentil, salt, milk & cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes.
Switch off the flame. Garnish with coriander leaves, grated coconut,
cardamom powder and remaining ghee.
Serve with any form or rice or Indian bread.
