• Take all both the dals and rajma and wash 2-3 times in fresh water.
  ¾ Cup Sabut Urad Dal/Whole Black Gram Lentils, ¼ Cup Rajma /Red Kidney Beans, ¼ Cup Chana Dal/Split Chickpea Lentil
• Transfer to a bowl and soak in fresh water for about 1 hr.
• When ready to make, drain the water and transfer the soaked dals and rajma to a pressure cooker.
• Add about 3 cups water, salt (as required), whole spices and cover and seal the lid.
  Salt as required, 1 Bay Leaf, 1 Small Cinnamon Stick, 1 Black Cardamom, 1 Green Cardamom, 4-5 Cloves, 4-5 Peppercorns
• When the first whistle comes, lower the flame and cook dal for about 20 mins.
• After 20 mins, switch off the flame and let the pressure release naturally.
• Open the lid and check the beans and lentils for doneness. Rajma Beans should be soft when pressed between thumb and index finger. Be careful not to burn your fingers.

Prepare the Onion Tomato Masala

• Make a coarse paste of ginger, garlic and green chillies, use mortar pestle.
  4-5 Garlic cloves, 1/2" Fresh Ginger Piece, 1-2 Green Chillies
• Finely chop the onions.
  2 Medium sized Onions
• Puree 2 tomatoes and chop 1 tomato.
  3 Tomatoes
• Cook masala while the dal is pressure cooked.
• In a pan heat oil and butter. Keep the flame to medium.
  1 tbsp Butter/Desi Ghee, 1 tbsp Oil
• Add cumin seeds, when then seeds crackle, add garlic ginger and green chili paste. Sauté for few seconds.
  1 tsp Cumin Seeds
• Next add chopped onions and cook till it starts turning light brown.
  2 Medium sized Onions
• Now add tomato puree and chopped tomato.
• Cook till the chopped tomato pieces start turning soft and masala starts leaving oil.
• Add red chilli powder, garam masala and cook for another 1-2 mins.
  1-2 tsp Garam Masala Powder, ½ tsp Kashmiri Red Chilli Powder
• Keep on mixing the masala the flame to low so that masala doesn't burn at the bottom.
• Then add cream(optional) and mix nicely and switch off the flame.
  Cream(Dairy or Plant based)
• When the masala leaves oil, it is cooked.
• Now add the masala in the cooked dal and mix well.
• Switch on the stove-top and simmer dal for about 10-15 mins.
• Rub dried fenugreek leaves/kasuri methi between the palms and add to dal.
  ½ tsp Kasuri Methi/Dried Fenugreek Leaves
• Keep the flame low and keep on stirring the dal.
• Add tadka when ready to serve.

Prepare Tadka

• In a mini pan or tadka pan, heat butter on low flame.
  1-2 tsp Butter/Desi Ghee
• Add finely chopped/minced garlic cloves and red chilli powder.
  2-3 Garlic Cloves, ½ tsp Kashmiri Lal Mirch Powder
• Add the tadka to dal and cover it with a lid for few minutes.
• Let the flavours infuse.
• Serve with your favourite bread/rice.