Wash dal and kidney beans in water 2-3 times and put in pressure cooker. Add water. Put cloves cinnamon stick and black cardamom and Pressure cook dal and kidney beans till 10 minutes after first whistle on medium flame. Switch off the flame and let pressure releases automatically.
Peel, Wash and chop onions, ginger, garlic and green chilli. Grate tomatoes.
Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter add asafoetida. put grated ginger and garlic and saute for 1 minute. Now put finely chopped onions and fry till translucent. Add grated tomato and green chilli and saute till oil leaves the sides of wok.
Now add salt, red chilli powder, turmeric and kasuri methi and mix well saute for 2 minutes.
Put this tadka in dal and mix. Add fresh cream and mix well.
Now add butter and mix. Sprinkle royal garam masala and cook on low flame till it turn thick.
Serve hot with chapatti or rice or parantha.
