To begin making the Masoor Dal Makhni Recipe, wash the whole masoor dal in running tap water until the water turns clear.

Soak the washed masoor dal in lukewarm water for about 30 minutes.

Heat ghee in a pressure cooker, add the whole spices, cinnamon, cloves, cinnamon, cumin seeds and let it sputter.

Add the finely chopped onion and sauté till it turns brown.

Now gently crush the ginger and garlic pods in a mortar and pestle and add the mix into the pressure pan. Sauté till the raw aroma of ginger and garlic goes away.

Add the chopped tomatoes and the dry spices coriander powder, red chilli and garam masala and cook until the tomatoes get mushy and the ghee starts to leave the sides.

To this add the soaked who masoor dal, enough water to cook and salt to taste.

Pressure cook this for 4-5 whistles in low flame. Switch off and let the pressure subside.

Open the lid gently and add the cream to make it richer.

Masoor Dal Makhni is best served along with rice or paratha's and green salad.