Wash properly black urad dal and rajma. Soak black urad dal along with rajma for 7 to 8 hrs or overnight and pressure cook for 6 to 7 whistles on high flame.
Heat up the kadhai and roast kasuri methi for a minute. Remove in a plate and let it cool down.
In same kadhai, heat up ghee on low flame. Add oil and shahi jeera. Once it crackles, add garlic and dhania jeera powder, red chilli powder, garam masala and besan. Mix all well and cook for 1 to 2 mins.
Then add tomato puree and salt and mix all well and cook further till oil separates.
Add coriander leaves, roasted kasuri methi and black pepper powder, mix and then add fresh cream or malai. Mix well and then add boiled black urad dal along with rajma and water.
Add more water around 2 cups. Mix well. Add butter and turn the flame to medium and cook for 25 to 30 mins while stirring in between.
Garnish with cream and butter and serve hot with tandoori roti or naan or rice.
