Heat ghee in a heavy bottom kadai (I use clay pot). Add oil.
Next add cumin seeds and let it splutter. Once done, add finely chopped garlic and cook till raw smell goes off.
After a min. add turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder.
Next add tomato puree and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.
For creamy texture add roasted besan and mix well so that no lumps are formed.
Then add finely chopped coriander leaves and salt. Mix well.
Finally add boiled dal and mix well. Add 1.5 cups of water and mix well.
To this add butter and fresh cream and mix well. Add kasuri methi (Dried fenugreek leaves)
Cover and let it simmer on a low flame for min of 45 mins. Stir once or twice in between.
Garnish with butter and coriander leaves (optional).
Serve hot with rice or roti.