• Place oven rack to middle position and pre-heat oven to 425 degrees.
• Whisk together all the dry ingredients.
• Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
• Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
• Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

• Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
• Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.

For the tadka

• Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.