Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions. Sauté till onions are well browned. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute.
Add capsicum, green peas and carrot and sauté for 2 minutes.Add pureed tomatoes, mix and add gatte. Mix and cook for 2 minutes.Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1½ cups rice and mix well.
Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining ginger-green chilli paste and sauté for 1 minute.Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, ½ teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.
Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, ½ a layer of cooked dal mixture and lastly a layer of ½ of the cooked rice. Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.
Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts. Serve hot.