Wash and soak kidney beans and whole black lentils together.

Soak for 5 hours.

After 5 hours strain from water.

Boil kidney beans and black lentils with salt and 2 glass of water.

Cook till tender.

Heat oil and butter in a pan.

Add all whole spices, let it splutter.

Add ginger garlic paste and fry till raw smell goes.

Now add tomato paste and fry on low flame till oil leaves.

Add red chilli, turmeric and coriander powder, fry for 2 minutes more.

Now add boiled kidney beans and black lentils.

Add some water if mixture is thick.

Cook it for 10 minutes on low flame.

Add kasuri methi, cream and garam masala powder.

Mix well.

Garnish with butter and serve hot with chapati or rice.