Wash and soak urad dal and rajma overnight or 5-6 hours with 3 cup water. Do not drain water use the same water for cooking.

Take a heavy bottom big pan or use a pressure cooker. I have used the cooker, add 3 cup water dal and rajma and ½ ginger, garlic and 1 green chilli, bay leaf, clove salt. First cook on medium heat when steam starts coming reduce heat on low heat, cook until three whistles or all beans of soft. If you are using pan first boil on medium-high heat, then cook on low heat until rajma/kidney beans, sabot urad/whole black garam become soft. It will take about 25-30 minutes. check both beans should be soft if not cook for a few more minutes. Stir and lightly mash with the spoon.

Heat ghee or oil in a small pan. Add cumin seed and whole red chilli, asafoetida when cumin crackle, add ginger, garlic, onion, cook till onion become golden brown, add tomato, red chilli powder, garam masala sauté until tomatoes are soft and mashed. Add this mixture and butter to cooked dal and simmer on low heat for 10-15 minutes.Heat 1 tablespoon butter in a small pan add 1/4 tsp red chilli powder pour over dal garnish with shredded ginger serve hot with rice, Naan or parantha.