For Cooking Dal
Soak kidney beans, whole black urad dal, chana dal overnight.
In a pressure cooker, add ghee, once it's hot, add kidney beans, whole black urad dal, chana dal.
Add water as required, garlic juice, 0.75 tsp degi red chili powder, 0.2-0.25 tsp turmeric powder, 0.5 tsp coriander powder.
Add salt to taste and unsalted butter mix everything well.
Cover it with the lid and cook on medium flame for 5 to 7 whistles or until the dal is 80 % cooked.

Ginger Garlic paste: In a grinder jar, add 4-5 garlic cloves, 0.5 inch ginger, 1 green chili, salt to taste, 1 tbsp oil and grind into a smooth paste.
OR
use below directly in recipe
0.5 tbsp readymade ginger garlic paste + 2-3 crushed garlic + 1 green chilli

For Masala (masala is optional)
In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
Transfer it into a grinder jar and grind into a fine powder and keep aside for further use.

For Tempering
In a heavy bottom pot, add ghee, once it's hot, add prepared ginger garlic paste and saute it well.
Add 0.75 tspred chili powder, a pinch of asafoetida and saute well.
Add fresh tomato puree, salt to taste and saute well on medium flame for 4-5 minutes.
Add boiled dal and cover it with the lid and cook for 5-10 minutes on medium flame.
Stir in between, with the help of a ladle mas the dal.

Remove the lid, finish it with lots of unsalted butter and mix well, add 1 tsp prepared masala, dry fenugreek leaves and give it a last boil and switch off the flame.
Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.