Wash the split red gram and boil in 1 litre (32 fl oz) water with salt, red chilli powder, and turmeric powder. Cook until the gram is tender and the grain is broken and the mixture is semi-thick.

Reduce heat and add the garlic paste; uncover the pan and cook for a further 10 minutes, stirring all the time.

Add half the butter, cream, and yoghurt. Stir until all these ingredients are completely absorbed. Cover the pan and cook for a further 10 minutes.

While the mixture is coohing, heat the remaining butter in another pan. When heated, add die cumin seeds and saute until they crackle. Add the onions and garlic and fry until they become translucent; then add to the gram mixture and stir.

Cook for another 5 minutes. Add the lemon juice and black pepper powder; stir.