Pressure cook the soaked dal with some water and salt till they are soft and almost mushy.
Now, heat the ghee in a pan. Add the shahi jeera or carraway seeds and a bay leaf.
Now, add the tomato puree in this along with ginger paste and garlic paste.
Fry this till it reduces to half. Then add the powdered spices. Season this with some salt at this stage. Be careful as the cooked dal also has some salt in it.
Once the colour seems to have darkened for the mix, add the cooked daal in it and allow it to simmer for 8-10 minutes. Add water as per your requirement.
Finish with the fresh cream and serve it with a dollop of butter in you want to indulge a bit.