Pressure cook the urad for approximately 15 minutes on low heat, until soft enough to press between your fingers.

Heat the oil in a pan and add the mustard seeds, then once they begin to pop add the hing and let it sizzle.

Add the finely chopped onions and garlic and sauté until softened and fragrant.

Stir in the chopped tomato, followed by the tomato pulp, and cook until the mixture begins to sizzle.

Add the salt, chilli powder, dhanajeera and turmeric, mix well and allow the spices to cook for a minute.

Add the cooked urad and stir until well combined with the masala.

Lower the heat, add the yoghurt and stir thoroughly until fully incorporated, then cover and simmer on low heat for 3 minutes.

Stir in the butter and finish with a generous garnish of freshly chopped coriander.