Soak the kidney beans and dal for at least 6 hours. Then, in a pressure cooker, add the kidney beans, urad dal, water as needed, salt, and turmeric, and bring to a boil.

In a pan, heat the butter, add cumin seeds, and if you eat whole spices, you can add them and sauté.

Now add the ginger garlic paste and chopped green chilies. Add the tomato puree, salt, chili powder, and spices, and sauté until the masala separates from the butter.

Add a little cream, then add the urad dal and kidney beans, and cook for 10 to 15 minutes. Add water as needed. Top with cream and butter, and serve hot.