Soak urad dal and red kidney bean overnight and next day pressure cook it and keep aside.

Heat a pan add oil, add bay leaf, add chopped onion and saute it till light brown then add tomato puree and cook for sometime when oil seprates from the side add all masala and mix it properly. Add cooked urad dal and mix it well. Add water as needed.

Allow to cook on slow flame, when it starts boiling add kasuri methi and mix it properly.

Add fresh cream and butter on top and fresh coriander and cook for 5 minutes. Serve with jeera rice and enjoy your meal.