First up: Wash the dal at least 5-6 times, absolutely well enough so as to remove all the dirts from it & then, soak it in warm water for at least 6-8 hrs time or overnight is always the best

Now, strain the soaked water from it & rinse it well once again & pressure cook the same with some salt, turmeric & hing for about 5-6 whistles, over the medium flame or until it’s well cooked-

Let the pressure cooker depressurise naturally on its own & check if the dal is well cooked- Mash it up a bit with the help of a ladle, ensure not to mash up completely...Set aside for its later use

Now, blanch the Tomatoes & peel off its outer skin & blend it to a smooth purée- Set aside, pound the Ginger & Garlic into a mortal-pestle (that’s how I like it doing, if you wanna save sometime you can make its paste into the mixer-grinder-blender itself), dry roast the Kasuri Methi & Crush it to a fine powder once cooled down- cover it & set aside

Now, in a frying pan/pot, over the medium flame: Add in the Ghee & Butter both, put in the Cumin Seeds, allow it to splutter, then the Hing & sauté for about a minute & then goes in the 2G Paste (Ginger-Garlic) & keep sautéing for about 2-3 mins time or until its raw smell goes off

Add in the Tomato Purée to it & keep sautéing- Goes in the turmeric, red chilli powder, coriander powder too, keep sautéing adding into it a splash of hot water & continue sautéing until the oil/ghee surfaces upto the pan...

Goes in the cooked dal into it now, mix everything well together until nicely combined and well blended, keep stirring continuously & cooking it further for another 25-30 mins time over the medium flame...

Add in some hot boiling water to it as in to achieve the right amount of consistency in it- Mix everything well together again until all are nicely combined & well incorporated, after this is done checkout the seasonings at this point

Adjust the salt, if required at all- Add in the Garam Masala Powder & the Kasuri Methi (crushing it in between your palms to release its immense flavours to the dish- Mix everything well together again, cook again while stirring continuously for another 25-30 mins time

The more you slow cook this particular dish- The more richer, creamier & thicker it’d be & add into its refined versions of the finest flavourful authentic Punjabi Dal dishes...Finally, once done with the cooking- finish it off with a dollop of butter & fresh cream on it, perhaps a fresh sprig of coriander leaves & lemon wedges

Enjoy this traditional & authentic & immensely delectable & popular dish from the province of Punjab