Wash the urad dal thoroughly (5-6 times) and soak in fresh water for 5-6 hours or overnight. Drain excess water.
In cooker, add the soaked dal and fill enough water to cover 2 inches above the dal surface, add salt and turmeric powder and mix well, pressure cook on medium flame for 5-6 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Check whether the dal is cooked completely and mash it with a ladle, do not mash it completely. And keep aside.

Set a deep pan on medium heat, add 3 tbsp ghee, 1 tsp cumin and allow it to splutter. Add 1 tsp hing and sauté for few seconds.
Add 1 tbsp ginger garlic paste and sauté for few seconds, add tomato puree and cook until oil releases.

Add 1 tbsp red chilli powder and 1 tbsp coriander powder and mix well, keep stirring and cook for a minute. Add the cooked and mashed dal and keep stirring and cook it on medium fame for 20-25 minutes

Add hot water to adjust the consistency of the dal, add salt, 1 tsp garam masala and 1 tsp kasuri methi and continue to cook for another 20-25 minutes while stirring.
Add butter and fresh cream and cook for few more minutes, the more you cook the better the consistency will be.