Firstly,wash the whole black lentils and red kidney beans,drain the water.

Soak both whole black lentils and kidney beans overnight in enough water for 8 to 9 hours.

In the morning, drain the water, transfer them into the pressure cooker, Add 3 cups water, salt and cover the lid

Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.

Heat oil in a pan, once oil is hot add onion, ginger, garlic paste and stir about 2 minutes until golden brown, add tomato puree,red chili,kashmiri chilli and salt stir and cook again for 2 minutes

If its look thick,use some boiled water