Wash and soak urad dal, overnight. In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.

Once dal is cooked add butter into it. And cook for another 30 minutes

Heat ghee in a pan, add ginger garlic paste, degi red chilli powder and 2 tbsp water, cook for few second then add fresh tomato puree, amcoor Powder and sugar Sauté till the tomato puree is well cooked on medium low heat (approx 10 mint)

Add the tempering to cooked dal and mash dal with mathani (hand masher)

Add butter and salt to it and cook until well combined (Aprox more 45 mint)

Heat ghee in a pan, add kasuri methi, deghi mirch and water.

Add the tempering to the dal, add butter and give it a boil.

Serve hot in a serving bowl and garnish with cream and butter cubes