Take black urad dal, lal masoor dal,rajma in a large bowl,add enough water and soak at least for 8 hours. Rinse the dal in running water and transfer into a cooker, add3 cup of water, also add some salt, close the lid and pressure cook on a slow flame for 7 whistles or till the dal are cooked completely. Now take a mixer jar add onion, ginger garlic paste and grind it, make a paste, now again in a mixer jar add tomato and green chilli, make a paste.

In a large pan add a ghee and saute bay leaves.

Cinnamon stick and cloves and saute for few seconds add pinch of asafoetida,now add onion paste in the pan and saute till they change in colour, now add tomato paste and cook till the gravy becomes thick add turmeric powder, coriander powder, red chilli powder, cumin powder and salt to taste, cook the masala for a minute, once the masala starts releasing ghee from side add cooked dal and give a good stir, adjust the consistency by adding water as required, boil for 10 mins

Now add chopped coriander mix well,top up with fresh cream and coriander leaves. Serve with rice or nan.