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Soak the dal overnight in cold water then drain and rinse until the water runs clear.
Place the dal in a deep saucepan with 2 litres (68 fl oz/8 cups) of the hot water plus the salt, grated (shredded) ginger and whole green chillies.
Place the pan over a high heat and bring to a boil, then lower the heat, cover the pan and cook until the dal is soft. This will take around 1½ hours.
Meanwhile, make the paste. Heat the butter in a frying pan (skillet) over a medium heat.
Once melted, add the cumin seeds and, as soon as they start to sizzle, add the grated ginger and garlic and cook for 1 minute.
Add the tomato purée, dried fenugreek leaves and cream, and stir to combine.
Cook for 2–3 minutes, then add the remaining spices and salt.
Stir well and cook for a further minute.
Once the dal is cooked, add the paste to the dal along with the remaining 500ml (16 fl oz/2 cups) of hot water and stir well to combine.
Cover with a lid and cook for a further 30 minutes until the dal is mushy, creamy and soft.
Serve hot, drizzled with the melted ghee and enjoy with any Indian flatbread.