#1 In a cauldron at the washed soaked Urad Dal with enough water to cover the Dal and add garlic water to it.
#2 On medium flame, let the Dal come to a gentle boil.
#3 You will notice some dirt and impurities float up to the surface, with the help of a ladle clean this out and discard. You may lose some water.
#4 Add more water and let the Dal simmer for at least 1.5 hours. Stir periodically.
#5 After 1.5 hours, add 1tbsp of cashew butter at room temperature. With a help of a wooden curd churner (madaani) gently mash and blend the Dal. Let it simmer for another 40 mins, stirring periodically.
#6 For tempering, add yellow mustard oil, Kashmiri red chilli powder and tomato puree in to a pan. As the oil separates from the tempering, add the mixture the Dal and blend. Simmer for another 30 mins. And prepare the second tempering.
Second tempering: Add Kashmiri red chili powder and Kasuri methi to warm yellow mustard oil. Stir and blend with the Dal. Add salt to taste, simmer for another 30 mins and serve piping hot.
Best paired with lachcha paratha made from khapli wheat