Wash and rinse the urad dal and rajma.

Soak the dal and rajma in 4 cups water overnight.

Drain and transfer the dal and rajma to a pressure cooker.

Add the whole spices (bay leaves, cinnamon stick, green cardamom, black cardamom, cloves) and salt.

Add 4 cups of water and cover the lid.

Pressure cook for 6-7 whistles.

Let the pressure release naturally, then keep the cooked dal aside.

Heat oil in a pot, then add butter.

Add the chopped onions and sauté until light golden brown.

Add the ginger garlic paste and sauté until the raw smell goes away.

Add the Kashmiri red chilli powder and turmeric powder, mix well and sauté for a minute.

Add the tomato purée and mix.

Add salt and cook until the oil separates.

Add the coriander powder, cumin and garam masala powder, mix everything well and sauté for two minutes.

Add the boiled dal and mix, then cook for 10 minutes.

Add water, mix well and simmer the dal uncovered for 15-20 minutes, stirring often.

Add butter, kasuri methi, chopped green chillies, ginger julienne and cream, then mix everything.

In a separate pan, add butter and once it begins to melt, add the chopped garlic and fry for a few seconds until golden brown.

Add the Kashmiri red chilli powder to the pan and immediately add it to the dal, giving it a good mix.

Garnish with chopped coriander leaves and cream.

Serve hot with naan, paratha, roti or rice.