Rinse 1 cup whole black urad dal and 2 tablespoons rajma
Soak them together in enough water for 8 to 12 hours
Drain the soaked lentils and pressure cook with 4 to 5 cups water, 1 teaspoon salt, and 1/2 teaspoon turmeric until very soft
Heat 3 tablespoons butter and 1 tablespoon oil in a pan
Add 1 teaspoon cumin seeds
Add 1 tablespoon ginger-garlic paste and sauté briefly
Add 2 finely chopped onions and cook until golden brown
Add 2 finely chopped tomatoes or 1 cup tomato puree
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste
Cook until the masala thickens and the oil separates
Add the cooked dal and rajma to the masala
Mash some of the dal lightly with a spoon
Add water as needed to adjust the consistency
Simmer on low heat for 30 to 45 minutes, stirring occasionally
Add 2 to 3 tablespoons butter
Add 1/2 cup fresh cream
Add 1 teaspoon garam masala
Add crushed kasuri methi
Mix well and simmer for 5 to 10 minutes
Garnish with more cream and butter if desired
Serve hot with naan, roti, or rice