Soak dal over night and pressure cook or slow cook dal with some ginger, salt and turmeric. Around 4 whistles should suffice.
:- Slow cooking may make it creamier.
Mash with the back of a spoon.
Heat ghee in a pan and splutter cumin seeds.
Add chopped onion and saute until golden brown.
Saute ginger and garlic for a few secs.
Add tomatoes and saute until the ghee separates.
Add chilly powder and pour cooked dal into this or vice versa.
:- Add water as reqd.
Let it simmer for about 10 - 15 mins or until it reaches desired consistency.
Add cream, some coriander leaves, kasoori methi and garam masala and let it simmer for another 5 - 10 mins.
Garnish with remaining coriander leaves and kasoori methi.
:- For a healthier option, you can use yoghurt instead of cream or 1/2 cup of yoghurt and 1/2 cup of cream or low-fat milk.