Soak the Black urad dal in water over-nite. Then pressure cook the dal with 4-5 cup until soft for about 8-10 whistles. When the pressure releases , mash the dal and keep aside .

Heat butter in a heavy bottomed pan. Splutter cumin and bay leaf. Add onions, green chilli, ginger garlic paste and saute till light brown.

Add finely chopped tomato / tomato puree and salt. Saute till tomatoes are mushy and changes color . After 3 to 5 minutes, add all the spice powder including Kasuri methi, red chilli powder, chaat masala, cumin powder, turmeric powder and saute for two minutes.

Later, add in the cooked dal , required amount of water and salt . Mix everything well . Now, reduce the flame to minimum. Cover the pan with a lid and let it simmer for 30 -45 min minimum . . Keep stirring in between to avoid dal stick to the bottom.

Finally, add garam masala powder ,cream and coriander leaves . Cook for 2 to 3 minutes . You will see that the dal has become very creamy now .

Enjoy hot Dal Bukhara along Phulka or rice or jeera rice .