Wash the lentils and boil in 2 cups water along with the salt, turmeric, tomatoes, curry leaves and crushed red chilies.
When the lentils are tender, mash them. Now add 6 green chilies and ½ bunch chopped coriander.
Melt 50g butter and add 4tbsp of oil in a pan fry the crumbled cottage cheese until golden brown.
Now pour the cottage cheese temper over the lentils and serve