When the pressure settles down on its own, open the lid of the pressure cooker.
Then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. Also add 1 to 1.5 cups of water.
Stir very well and keep the pressure cooker without its lid on a low flame. Let the dal simmer for about 1 hour or for 1 hour 30 mins.
Meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. Also mash some of the lentils while stirring.
If the dal bukhara becomes thick, then add some hot water. Once done, check the taste and add more red chili powder or salt if required.
Lastly sprinkle garam masala powder and stir well.
While serving dal bukhara, dot with the butter or cream. Garnish with ginger juliennes.
Serve hot with cumin rice or with Indian flatbreads like naan, paratha or rotis.