Add 1.5 litres water to the lentils and cook over
low flame till grains split.
Stir the lentils to mash them. Set aside.
Heat the butter, fry ginger and garlic pastes. Add
green chilies, tomato puree, salt and chili powder. Cook for 2-3 minutes, add
the boiled lentils. Cook further for 10-15 minutes, stirring occasionally.
Add chopped coriander and cream (leaving 1tbsp
Serve hot garnished with reserved cream and
accompanied by naan or