1. Wash the lentils in running water and soak overnight. Drain.
2. Put the drained lentils in a pot, add salt and water (approximately 1.5 litres), bring to a boil, cover and simmer, until the lentils are cooked and two-thirds of the liquid has evaporated.
3. Mash the lentils against the sides of the pot with a wooden spoon. Add ginger-garlic paste, tomato puree, chilli powder and two tablespoon butter.
4. Stir and cook for 45 minutes, add cream, stir and cook for 10 minutes.
5. Remove into a bowl, garnish with the remaining butter.
Dal Bukhara Recipe
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