1 cup whole black lentils (urad dal) 1/4 cup rajma (kidney beans) 2 tomatoes (pureed) 1 onion (finely chopped) 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 2 tablespoons butter 2 tablespoons cream Salt (to taste) Fresh coriander leaves (for garnish) Instructions Soak urad dal and rajma in water overnight (8–10 hours). Pressure cook them with water and a little salt for about 20 minutes until soft. Heat butter in a pan and sauté the onion until golden. Add ginger-garlic paste and cook for 1 minute. Add the tomato puree and cook until the oil separates. Add turmeric, red chili powder, and salt. Add the cooked dal and rajma with some cooking water. Cook on low heat for 15–20 minutes for a creamy texture. Add cream and garam masala and mix well. Garnish with butter and coriander leaves.