Step 1

Wash and soak both, toor and split black lentils, in enough water for 30 minutes. After that, pressure cook them with 1/2 teaspoon salt, turmeric powder and 2 cups of water. Once you get 2 whistles from cooker, switch off the heat and let the pressure release.

Step 2

Heat oil in a pan/ kadai over medium heat and add asafoetida and cumin seeds to it. Once they crackle, add bay leaves, crushed cardamom and cinnamon stick and sauté.

Step 3

Add ground onion paste and sauté till it changes its colour. Add ginger-garlic paste now and sauté till raw smell goes away. Add coriander powder, cumin powder, kashmiri red chilli powder, and garam masala to it and sauté.

Step 4

Add boiled lentils and 1 cup of boiling water and mix well. Add cream and let it boil for few minutes. Add rest 1/2 teaspoon salt and lemon juice to it and sauté. Add desi ghee and switch off the heat. Mix well and transfer to a serving bowl.

Step 5

Garnish with chopped coriander leaves and serve hot with rice or bread of your choice.