Wash and soak the Urad dal and Rajma overnight. You can slowly cook the dal for few hours till they are cooked nicely and mushy, but when time is not much in hand simply cook it in a pressure cooker. Add the soaked dals, about 1.5-liter water, and onion powder (optional) and cook for almost 8-10 whistles. Put off the flame.

Let it release its pressure. Smash and stir with the traditional Dal. While the dal is getting cooked prepare the ginger, garlic and tomatoes.

In a pan heat about 1.5- 2 tbsps unsalted white butter, add and chopped garlic and saute it for a minute or so then add in the ginger and garlic paste and saute for a minute or two, add the tomato and mix.

Then add the Kashmiri red chili powder and salt and cook till the raw flavor of the tomato, ginger, and garlic goes off, if required add little water as and when required, cook till the butter starts leaving the tomato gravy.

Now add this to the cooked dal or add the cooked dal to this (whatever suits you)and cook the dal for another 20 minutes or so till you reach the desired consistency, add the remaining butter too while it's cooking. Check salt.

Once done, put it in a serving bowl garnish with fresh cream and coriander (optional) and add a dollop of butter and serve hot with hot ghee laden Phulkas or anything you love to have it with. Bon Appetite!!!