Wash and soak chana dal and kidney beans overnight.

Next day, add the soaked dal and beans in a pressure cooker along with ginger paste, garlic paste, salt, red chili powder and cumin powder.

Add 5 cups of water and cook on pressure until the lentils are very soft (10-12 minutes).

After releasing the pressure, mash the dal with the back of a ladle until creamy.

In another pan, heat desi ghee and add cumin seeds and when they splatter, add onions and fry until soft but not brown.

Add tomato puree and fry for 2-3 minutes.

Add grated ginger and garam masala and cook for 1 more minute.

Now transfer this mixture to the dal along with some water to adjust the consistency.

Simmer for 15-20 minutes until everything is well combined.

Lastly, add butter, fresh cream and methi (dried fenugreek) and cook for another 2 minutes.

Garnish with fresh cream and fresh coriander.

Serve hot with naan/chapati/paratha. Enjoy!