Wash and soak black lentil (urad daal) and rajma(kidney beans) together in enough water for at least 8 hours.
Drain the water and wash thoroughly at least for 4-5 times till the water stays clear even while washing the daal.
Take the lentil,kidney beans, grated ginger, 1 tsp chili powder and 2 glasses of water and pressure cook for2 whistles on high flame then lower the heat and let it cook for another 20minutes. When the cooker cools down completely, open thepressure cooker. The cooked lentils should be very soft to touch. Thereshould be no need to mash the lentils.
Chop and blend tomatoes, chilies and 1 tsp ginger to a smooth puree.
Heat 2 tblsp oil and 2 tblsp butter in the cooking pan, and add cumin, cardamom,cinnamon,cloves and bay leaf. When the cumin turns golden add the tomato puree and cook for a minute.
Then add the chili powder (use Kashmiri chili powder to give a nice andbright colour), turmeric and coriander powder and cook till the oil starts separating from the mixture.
Add the cooked daal(lentil), water, kasoori methi and milk and simmer for 30 minutes.(this daal will thicken after some time so make sure to add enough water for cooking)
Add cream(can use1/2 cup to 1 cup cream-depends on your choice,or you can substitute this with 2 cups of milk for a low fat version) cook for another 5 minutes
Garnish with fresh coriander and serve with a dollop of fresh butter on top .
Serve with Jeera rice ,naan or any bread of your choice.