Soak the mentils for 30-40 minutes.

Heat oil for tempering. Fry the cumin first and add the onions.

Now fry the onions till brown. Add the ginger garlic paste and fry for a minute.

Add the tomatoes and green chilies and fry till the tomatoes become soft.

Finally add all the dry powders, except garam masala and kasuri methi and mix well.

Add the masoor dal to the tempering and add salt. Simmer the dal on a low or medium flame.

Add the cream, garam masala and crushed kasuri methi and stir.

Serve with basmati rice!