In another pan, add the butter.
Add a tsp of Ginger-Garlic Paste, a tsp of Kashmiri Red Chily Powder and keep stirring to avoid burning of the Chily Powder.
Add freshly prepared Tomato puree, and cook it until the rawness of Tomatoes goes away or the butter starts to ooze out from the corners of the Kadhai.
Add the cooked dal. Mix well and let it simmer on low flame for 20 minutes. Now, add the Blackwater little by little.
Add half cup of cream. And stir continuously.
Add Garam Masala, Salt, chopped Coriander leaves.
Now, when the Dal starts to thicken, add Cream and Kasuri Methi.
Turn off the Flame. Dal is ready to Serve.