firstly, in a large kadai heat 1 tbsp butter and 1 tsp oil.
add in 1 tsp cumin, 1 bay leaf, 2 pods cardamom and 2 tsp kasuri methi. saute until the spices turn aromatic.
further add 1 onion, 1 tsp ginger garlic paste and 1 chilli.
saute until the onions turn golden brown.
keeping the flame on low, add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp garam masala.
now add 1½ cup tomato puree. to prepare tomato puree blend 3 large tomatoes to a smooth paste.
add in cooked dal, 1 tsp salt and mix well.
simmer for 20 minutes stirring in between to prevent from burning.
now add 2 tbsp cream, 2 tbsp coriander and mix well.
pour the tempering over the dal and enjoy dal maharani with jeera rice.