Dal bukhara with khasta missi roti

Wash and soak the lentils in warm water at least for 2 hours.
In a pressure cooker add water, beans, salt and cook for 20 minutes on low heat till beans are tender.
In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger and garlic, fenugreek and cilantro. Add seasoning of salt, chilli powder to taste.
Puree the mix (Tadka) to make a smooth paste. This Tadka can be made ahead and added to boiled lentils.Add this masala to cooked lentils and simmer for another 15-20 minutes
Add some cream to get the silky consistency and rich brown color.
Serve hot with few ginger julliens and a dollop of butter.