Take 1.5 cup sabut urad daal. Wash it and soak it for 5-6 hours or overnight.

Now take a pressure cooker. Add this soaked daal in it. Add water, salt and turmeric powder in it and pressure cook them on low flame for 5-6 whistles.

Now take a pan. Add ghee in it. Now add jeera and hing. Garlic-ginger paste in it and saute for 1 min.

Now add tomato puree in this and red chilli powder and coriander powder and saute them till the oil seperates.

Now add daal in it and let it cook for 20 mins. On low flame the more you cook batter will be the consistency.

Add water to adjust it's consistency. Now add cream and white butter in this and let it cook for another 15min.

The consistency should be thick. So cook it on a low flame. Add kasuri methi and stir it for 2 mins.

Take it out in a serving bowl, garnish with cream and coriander. Serve hot.