Nishtha Jaisingh
Pressure cook 1 cup black urad dal and 1/4 cup kidney beans with water until soft.
In a pan, sauté onions, ginger-garlic paste, and green chilies in butter until golden.
Add pureed tomatoes, red chili powder, garam masala, and salt; cook until oil separates.
Add cooked lentils to the masala, mix well, and simmer for 10 minutes.
Stir in 1/4 cup cream and 2 tbsp butter for richness, simmer for 5 more minutes.
Garnish with coriander and serve hot with naan or rice.