Soak the urad dal and rajma separately over night

Next day discard the water and cook them together in a cooker for 4 whistles

In a pan heat the ghee

Add jeera, once the jeera crackles add garlic ginger paste.

Saute for a minute

Add the tomato puree and all the dry spices

Saute for about 5 -7 minutes

Tomatoes will leave the sides of the pan when cooked completely

Now add the urad dal and rajma

Stir well

Add cream and milk

Cook for about 10 minutes

Serve....Garnish with cream and freshly chopped coriander leaves