Thoroughly wash and rinse the dal soaked dal.Add it in the pressure cooker with water, little salt and 1/2 tsp of fenugreek seeds (methre), and cook for 5-6 whistles.
Open the cooker, and add a teaspoon of mustard oil, asafoetida powder, Chopped onions, garlic, green chillies and thinly sliced ginger.Pressure cook again for 15 minutes on low heat.
Once the dal is cooked, check for the consistency. If the dal is too thick, add 1 cup more water.
In another pan. Heat ghee, add cumin seeds. Once they splutter, add rest of the chopped onions, Sauté, till the onions are a little fried (read golden).
Add rest of the ginger slices, and sauté. Once ginger is golden, add green chillies and the tomato puree (puree to small tomatoes in a grinder).
Once the tomatoes are all cooked, and the tempering starts leaving ghee at sides, add malai (clotted cream). If you do not have clotted cream , you can use regular single cream
After adding cream, sauté everything well for 3-4 minutes till the cream is incorporated in the tempering. Add degi mirchi powder, mix well and add the cooked dal to this tempering . Check seasoning and adjust as per your taste.
Cover and cook on slow heat, for another 10-15 minutes. You will know the dal is ready, when it is all creamy, and not runny.
To serve, top it with a drizzle of ghee, or homemade white butter, or any butter. Topping this with ghee or butter makes it more delicious. But it is completely optional .Sprinkle some garam masala, fresh corinader and have it with tandoori roti/ naan bread, and salad.