Take a pressure cooker, add dal & all the given ingredients, add water accordingly so as to keep dal thick.

Place the lid, give 4 whistles at high flame.

Remove it from the flame, let it cool, take out in a bowl, keep aside,do not stir.

Wash the same cooker to avoid burning. Add ghee, heat it.

Add zeera, let it splutter.

Add ginger garlic paste, add lil water also, saute it for a while.

Now add onion paste, add very lil water, stir fry it for a while.

Lower the flame, cover it with the lid, cook it till golden brown. Stir in between.

Open the lid now, increase the flame, add salt & fresh tomato puree, stir it nicely.

Lower the flame now, cover it with the lid, cook it till oil separates.

Open the lid, increase the flame, add haldi, dhania & red chilli powder, again add lil water, stir it nicely.

Moderate the flame, cover it again, cook it till oil has oozed out.

Now take another pan, add lil oil, heat it, fry aloo till light brown.

Add fried aloo into the masala, give a stir.

Add garam masala powder, increase the flame, stir it nicely.

Add cooked dal, give a gentle stir.

Now add water accordingly so as to keep a lil thick.

Place the lid now, give 3-4 whistles at high flame.

Switch off the flame, open the lid after 5 minutes of cooling.

Take out in a serving bowl, garnish it with chopped dhania patta & dollop of fresh cream.

Have it with Missi roti or Nan..