Wash and soak the lentils and legume in enough water overnight or 8-9 hours.

Drain the water and rinse well again with water and drain the water again. Add the lentils and legumes to a pressure cooker and add around 3 cups of water.

Pressure cook on a medium high flame for 10-12 whistles. This ensures that lentil and legumes are cooked thoroughly and softened. If not, add around 1/2 cup water and pressure cook again for 4-5 whistles. The pressure cooked mixture should melt in your mouth and shouldn't give any bite when eaten.

While the dal is cooking and pressure cooker cooling thereafter, we can start working on the base gravy.

In a medium pot, heat 2 tbsp oil and add cumin seeds, bay leaves, cinnamon powder, cardamom, cloves and peppercorns. Stir fry for a minute or until they are aromatic.

Next add the chopped onions and sauté until they are translucent and pink.

Now add ginger garlic paste and stir fry for 30 seconds or until the raw aroma disappears. Next add the chopped green chili and give it a quick stir.

Add red chili powder and turmeric powder.

Next add the tomato paste and add water to get a gravy consistency. Bring this to a boil. If your are working with fresh tomatoes, cook them until the oil leaves it's sides.

Now add the pressure cooked lentil legume mixture with the stock. You can add a cup of water if required.

Keep stirring the dal as it tends to stick to the bottom of the pot. Bring this to a boil and simmer.

Once the dal starts to thicken, add salt and keep boiling for at least 15 to 20 minutes. The more you cook on simmer, the better the dal would taste!

Keep adding water, if you feel it's thick. The desired consistency for this dal is gravy consistency, not too thin nor thick.

While the dal is boiling, melt 1/4 cup butter and add it to 3/4 cup milk. Keep this aside. I am using this mixture as a substitute to cream. If you don't mind the cream, use 1/2 cup cream.

20 minutes into boiling, add the milk and butter mixture and stir well. Boil for another 2 minutes.

Now add crushed kasuri methi (or dried fenugreek leaves) and stir one last time before switching off the flame.

Remove from heat and transfer to a serving dish. Garnish with chopped cilantro.

Enjoy with Indian bread or plain steamed rice. You could have this dal by itself and add a salad side for a complete meal.