Rinse and Soak Black Urad dal + Rajma (Red Kidney Beans) for 8-10 hours. preferably overnight.
After soaking overnight, rinse the dal and pressure cook it in 4 Cups of Water, Pinch of salt. for 6-7 whistles. After pressure cooked it should look like this.
Now separate the water from Pressure cooked Daal if extra and keep it aside. Mash the Pressure cooked Dal
In a heavy bottom, pot add 1 Tbsp of Butter and 1 Tbsp Ghee on a medium flame. Add the whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili. You Can add some cumin seeds if you like.
Now add onions and Saute until nice and translucent. Now add Ginger-garlic green chili paste and saute well until cooked.
Add the whisked plain yogurt and stir continuously to make sure yogurt doesn't separate itself. Now add the tomato puree and let it cook. Simultaneously add red chili powder and Garam Masala
Once the butter+ Ghee starts separating add the mashed dal. Now mix well. Add the boiled dal water we kept aside and let it slow cook on low flame for 50-60 mins.
Add 1 Tbsp of ghee and butter each and kasuri methi. about 30 mins after the dal started to simmer. Let the butter+ Ghee incorporate in the dal for another 20 mins.
Serve hot with drizzle of heavy cream and kasuri methi or cilantro with phulka's, Tandoori Roti, Naan, Laccha Paratha, Plain rice or Jeera Rice.