Pressure cook the dal with water, salt and turmeric, for three whistles.

In a separate pan, heat the ghee and sauté the cumin seeds and onion until the onion turns pink. Add the ginger-garlic paste and green chili. Stir for one minute. Then, add the Kashmiri chili powder and chopped tomato.

Once the tempering is ready, pour it into the cooked dal in the pressure cooker. Let the mixture cool down a bit. Then blend it using a hand blender, until smooth. Add fresh cilantro and stir it.

Return the soup into the pan, stir in heavy cream and simmer on low heat for a few minutes. Serve the soup hot with a side of naan or sourdough bread.