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.