Soak the urid daal in cold water for an hour, strain.

Place it in a sauce pan, add hot water, salt, ginger and chillies

Heat it all up on high heat and turn the heat down to medium when simmering

Boil for 1hr and check if grains of lentils are tender

Set aside to cool down

Heat up a medium saucepan and gee and butter

Add onion, ginger and garlic and saute for 2 minutes

Add tomato puree, chilli powder and garam masala, cook for 1 minute longer

Add water and cream, cook until reduced down and thicker

Add pre-cooked dal, cook for five minutes, season and serve