Soak 1.5 cup of kali dal for 24 hours; drain and wash. Boil in low heat with salt; set aside.
Heat 2 spoons of butter, to which add 2 spoons of garlic paste, a spoon of chopped ginger, 2 spoons red chilli powder, 1 large tomato paste (or puree 4-5 spoons). Mix well until everything comes together. Then add dal, and stir vigorously. In the last 5 minutes of simmering, add a spoon of crushed kasuri methi. Garnished with fresh slices of ginger and a dollop of butter. It isn't "makhani" for nothing!
Utterly butterly delicious.
