Clean, wash and soak all dals/ lentils for 1 hour.

Add 2 cups of water and salt and pressure cook for 3 to 4 whistles till the dal are cooked.

Allow the steam to escape before opening the lid. Keep aside.

Heat the 1 tablespoon of ghee in a deep pan and add chopped onion and green chilies and fry 4 minutes and then add the ginger-garlic paste and sauté for 2 more minutes.

Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chili powder and salt and sauté till the ghee leaves the masala.

Then add boiled dal, yogurt, cream, sugar and coriander leaves and mix well. Bring it to simmer not boil as cream is added.

For the tempering, heat 1 teaspoon of ghee in a pan and add the dried fenugreek leaves and cumin seeds and sauté for 30 seconds.

Pour this tempering over the dal and mix well.

Serve immediately.

Enjoy with roti or bread of your choice.