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 3 Cups of Water, Pinch of salt. for 6-7 whistles. If you are using Instant Pot, add rinsed beans and lentils, add salt, 3 Cups of Water close the lid. Cook it on setting Manual Pressure Cook - high pressure - for 35 mins. Let the pressure release naturally. 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 1Butter and Ghee on a medium flame. Add the whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili. You Can add 1/2 Teaspoon of 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 kasuri methi. about 30 mins after the dal started to simmer.
Serve hot with drizzle of heavy cream and finely chopped cilantro with Tandoori Roti, Naan, Laccha Paratha, Plain rice or Jeera Rice.