Soak whole black urad and rajma overnight. For a shorter version, you can use split black urad lentils and canned kidney beans.

Pressure cook the lentils and rajma for 3-4 whistles and steam for 15-20 minutes. You want them to cook really well.

Chop onions, garlic, ginger and tomatoes. Boil them until they are cooked or softened.Cool, drain and grind to a paste.

Add oil to a stock pot or wok and add masala paste when it heats.

Fry the paste on medium heat until aromat and cooked, adding splashes of water to prevent sticking.

Add the garam masala, kashmiri chilli/ paprika and mix well.Fry this until the colour darkens and the spice paste is cooked more.

Now add the cooked daal to this masala paste.Mix well and add water to get desired consistency.

Bring to a boil and season. Add the canned tomato puree/ crushed tomatoes and mix in well.

Add some cream and save some for garnish. Mix in the cream and switch off the heat.

Garnish with more cream and coriander leaves...