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Dal preparation:
Wash the black lentils with water and soak in water overnight.
Drain and refill the water in the dal the next morning.
Add a pinch of asafoetida.
Boil dal over a slow flame for 1 hour, stirring regularly.
Masala preparation:
Heat ghee in a pot over a slow flame. Add garlic and roast until golden brown.
Add tomato purée and cook for 5 minutes. Add fenugreek and all the whole herbs and cook again for 5 minutes.
Pour the cooked dal onto the tomato masala. Stir and add cream.
Add water, salt, pepper powder and roasted cumin.
Cook over a slow flame for 1 hour with regular stirring.
Add unsalted butter and cook again for 1 ½ hours.
Smoking the dal:
Burn a piece of charcoal on the direct flame until it turns white.
Make a small bowl of aluminium foil and keep it in the dal.
Put burnt and hot charcoal onto the aluminium foil bowl.
Pour 1 teaspoon of ghee into the charcoal and immediately close the lid of the dal container to infuse the smoke into the dal.
It should be a thick, creamy reddish-brown curry with a gentle aroma of smoked charcoal.
Garnish with 2 threads of julienned ginger.