Wash and Soak sabut urad Daal and kidney beans for 1 hours.
Put it in pressure cooker. Add 3 glass of water. Put bay leaves, cardamoms, cloves, cinnamom and salt and pressure cook upto 10 minutes after first whistle on low flame. Switch off the flame and keep aside to release the pressure automatically.
Open the lid and mash dal for 2 minutes with ladle.
Wash and Chop onion, garlic. Grate tomatoes and ginger. Heat oil in a karahi. Add cumin seeds and when cumin seeds splutter put finely chopped onions and garlic. Saute till onion gets translucent.
Add tomato puree and grated ginger and saute till oil leaves the karahi. Add dried whole red chilli. Now mix this tadka in dal.
Serve hot garnished with chopped coriander leaves and butter.
