Main procedureClean, wash and soak the masoor dal in water for 20 minutes.Drain, add 2 cups of water and salt and pressure cook for 15-20 minutes till the dal is cooked.Allow the steam to escape before opening the lid.Whisk till the dal is almost mashed and pour into a deep pan.Add the garlic paste, chilli powder, turmeric powder, 2 tbsp butter, cream and 1/2 cup water and simmer on a low flame till the dal thickens.For the tempering, heat the remaining butter in another pan and add the cumin seeds.When they crackle, add the onions and sauté till they become translucent.Add to the dal mixture and simmer for another 5 minutes.Add lemon juice, peppercorns and salt if required and mix well.Serve hot.