Soak the black gram in water overnight,or for atleast 2 hours.
In a heavy bottomed pan, put in the black gram, along with ginger & garlic, and water to cover 1" above the level of the gram.
Boil on medium heat until the black gram being to soften & split.
Add the tomato puree and the cream & continue cooking on low heat for about 1 hour, Adding more hot water as required.
The dal should be thick & creamy.
Add the salt & butter.
Garnish with green chillies & coriander leaves,and serve with rotis,parathas or tandoori naans.
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