Ingredients:
1 cup Black urad daal (whole)
1/5 cup Rajma (Kidney beans)
1 cup churned onion
½ cup tomato puree
3 cups milk
½ cup cream
2 Tblsp (tablespoons) ginger paste
4 Tblsp coriander seed powder
2 Tblsp turmeric
2 Tsp (teaspoons)amchur powder
1 Tsp red chilli powder
½ Tsp garam masala
Salt 

For tadka/seasoning:
4 tblsp ghee or butter
1 chopped onion
3 whole red chilli (dried)
a pinch asafoetida
1 Tsp cumin seeds
1 tsp whole coriander seeds

Soak the daal and Rajma overnight. Add salt and 5 cups of water 
and pressure cook till daal and rajma are done (I usually let 
it have one whistle on high flame and then let it cook on low-
medium flame for 15 minutes).

Melt butter in a pan, add onion paste and sauté till it is 
golden brown. Add ginger paste and tomato puree and sauté till 
ghee is visible on sides. Add coriander powder, turmeric, 
chilli powder, cook for 5-10 minutes on medium flame. Now add 
cooked daals to the masala (along with water in cooker). Now 
add milk and cream. Mix well and add garam masala and amchur 
powder. Cook over low flame for 35 minutes. Keep stirring.

For seasoning:
Heat ghee/butter in a separate pan. Add asafoetida, cumin seeds 
and coriander seeds, let them crackle. Add chopped onions and 
cook till golden brown in color. Add whole red chilli. Add this 
seasoning to the cooked daal.