1) In a pan, heat oil and add the sliced onions to it.
2) Throw in garlic cloves and saute.
3) Add in the sliced mushrooms along with thyme and cook them on a high flame.
4) Add in balsamic vinegar and cook till a nice dark colour.
5) Transfer all the contents of the pan in a blender.
6) Add almonds, soy sauce, salt, pepper, juice of the beetroot and boiled masoor dal and blend into a fine paste.
7) Store in a jar with a layer of butter on top.