Prep the Lentils: Wash the whole masoor thoroughly and soak them in water for exactly 1 hour. Drain the water before cooking.

Heat the Oil: Place your pressure cooker on the stove over medium heat and add the cooking oil.

Add Tempering: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and bay leaves. Let them crackle.

Sauté the Onion: Add the finely chopped onions. Sauté until they turn slightly golden brown, then add a pinch of asafoetida (hing).

Cook Aromatics: Stir in the freshly crushed ginger-garlic-green chilli paste. Cook for a minute until the raw smell goes away.

Add Tomatoes: Add the chopped tomatoes and cook for another minute until they soften.

Mix the Dry Spices: Turn the heat to low. Add turmeric powder, Kitchen King masala, cumin-coriander powder, salt, and the Kanda Lasun masala. Mix everything well.

Combine Masoor and Coriander: Add a little chopped coriander to the spice base, followed by the soaked whole brown lentils. Sauté gently for a minute.

Add Water: Pour in 1.5 glasses of warm water. Stir well to mix the spices with the lentils.

Pressure Cook: Close the pressure cooker lid. Keep the flame low and cook for just 2 whistles.

Garnish and Serve: Let the cooker cool down naturally. Open the lid, garnish with more fresh coriander, and top with a dollop of butter. Serve hot!