Soak horse gram dal in water for at least 2 hours or overnight.

Pressure cook the soaked horse gram dal with water and salt until soft (approximately 4 whistles).

Heat ghee in a kadai or heavy-bottomed pot.

Add cumin seeds, cinnamon stick, cardamom pods, bay leaf, and black cardamom to the hot ghee.

Sauté the whole spices until fragrant.

Add chopped ginger and sauté until softened.

Add the cooked horse gram dal along with coriander powder, turmeric powder, and red chili powder.

Stir well to combine the spices with the lentils.

Bring the mixture to a boil, then reduce the heat to medium-low.

Slowly add curd, whisking continuously to prevent curdling.

Simmer the curry for 10-15 minutes, stirring occasionally, until it thickens slightly.

Stir in fresh cream and black pepper powder.

Check for salt and adjust to taste.

Serve hot with kulcha or phulka.