Rinse the lentils with water. Pressure cook or cook on stove top with enough water – about 1 ½ cups, until soft. Mash the dal till it is soft and almost all mashed up.

Add the crushed garlic, red chilli powder, turmeric powder, thai green chilli and cream and mix well. Let it simmer till the dal thickens.

Meanwhile, heat the butter in a small pan and add the cumin seeds. Once they start crackling, add the onions and garlic to it. Sauté till the onions become soft and translucent.

Pour this mixture on to the dal and add enough salt.

Switch off heat and squeeze half the lime over it. Drizzle the 2 tablespoon cream over it as garnish once moved to a serving dish.