Wash the soaked lentils once again and drain them well.
Add them to a pressure cooker along with ghee, chili powder, ginger garlic paste, salt, and bay leaves. Add 3 cups of water and stir well. Close the lid of the cooker.
Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 20 minutes.
Open the lid and mash the dal with the back of a ladle or a potato masher until creamy.
Heat the lentils on medium heat until it starts to bubble. Add Kasuri methi, garam masala, butter, heavy cream, and ginger juliennes and mix well.
Cook for 5-6 minutes, stirring frequently. Add some more water if the dal is too thick. Check for salt and add more if needed.
Heat ghee in a pan over medium heat. Once the ghee is hot, add onions and fry until they turn golden brown, stirring frequently.
Add tomato puree and chili powder and cook for 3-4 minutes. Stir frequently while cooking.
Pour the tempering over Dal Maharani and mix well.
Heat butter in a small pan.
Once the butter is melted, add garlic and fry until it turns light brown in color. Switch off the heat and add chili powder and stir gently.
Transfer the dal to the serving bowl. Immediately pour the tempering over the dal. Serve!