Ingredients
2 cup soaked green gram
1 small onion chopped

For masala
1 cup grated coconut
2 to 3 whole red chilly
1/2 tbsp coriander seeds
1/2 tbsp jeera seeds
4 to 5 garlic pods
Hing
1 tsp turmeric powder
Tamarind (size of it seed)

For seasoning
1 tsp mustard seeds
1tsp jeera seeds
2 to 3 garlic pods
Few curry leaves
Hing

Method
Grind masala ingredients to a fine paste. In a kadai, heat coconut oil, add mustard seeds, jeera, hing and sauté onion. Now add soaked moong dal sauté for 5 to 7 Mins.

Add the Masala paste and stir. Now transfer all this in a pressure cooker (One whistle). Season with mustard seeds, jeera, garlic, curry leaves. Serve hot with steamed rice.

Note: You can directly cook in a pressure cooker and then season.
Avoid garlic and onion if you want make it in the festive season.

Method

Pressure cook the Urad and Rajma with sufficient water up to 4 to 5 whistles. Whisk the dal half mashed.
In a grinder, grind the onion, tomato, chilly, ginger garlic paste to a smooth paste.
For the tempering heat butter and oil in a deep pan and add cumin seeds. When cumin seed crackle, add whole garam masala and the above ground paste. Sauté well. Now Add dal, salt and add water as required. Simmer the gravy for 15 to 20 minutes on a slow flame. Add butter and simmer for another 3 mins. Garnish with fresh cream and coriander.