Soak black urad dal.

Pressure cook the dal with water for 3-4 whistles and allow pressure to release naturally.

Mash the cooked dal and set aside.

Heat butter in a kadhai (wok).

Add cumin seeds and bay leaves, saute until the cumin seeds crackle.

Add finely chopped onion, green chilies, and ginger-garlic paste, cook until the onion turns golden brown.

Add tomato puree and salt, cook for 3-5 minutes.

Add kasuri methi, red chili powder, chaat masala powder, cumin powder, and turmeric powder, cook for 2 minutes.

Add the mashed dal and water as needed, cook for 5 minutes.

Add garam masala powder and kasuri methi, cook for 2-3 minutes.

Serve hot.