First, soak the black lentils and kidney beans for 5-6 hours. Rinse them, then add to a pressure cooker with a little salt, turmeric, and enough water. Cook for 5-6 whistles until soft.

Heat oil in a pan, add cumin seeds, then ginger-garlic paste. Add pureed tomatoes (or tomato puree) and sauté well. Add all the spices, then add the cooked lentils and kidney beans. Bring to a boil for 2-3 minutes.

Add butter and mix well, then add cream. Transfer to a bowl, garnish with more cream, and serve hot with naan or paratha.

Divide the dough into balls, dust with flour, and roll out. Sprinkle finely chopped cilantro on top and roll again. Place the cilantro side down, brush the other side with a little water, and place on a hot skillet with the wet side down. Cook the naan over the flame until done.