Pick and wash lentils. Boil with 1 liter/4 cups water, salt and yellow chilli powder till tender.
Add garlic paste and cook for a further 10 minutes.
Add the cream and yogurt and 60 gm butter.
Cook again for 10 minutes, stirring frequently so that the fat is incorporated into the lentils.
Heat remaining half of the butter in a pan.
Saute the chopped garlic, cumin and onions for 2 minutes.
Add whole red chillies and saute till brown.
Add to the cooked lentils.
Serve hot with a knob of butter and chapati.
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