Wash and Soak urad dal and kidney beans for 4 hours in 2 bowls of water.
Then pressure cook along with remaining 3 bowls of water salt, cloves, cardamoms cinnamom, black pepper seeds and chopped onions and garlic.
Soak the cashews in water. Drain the soaking water from the cashews. Blend into cream: Blend on high speed until completely smooth, about 3 minutes.
Heat ghee in a wok. Add cumin seeds and asafetida and when cumin seeds splutter put finely grated ginger, green chilli and tomato paste and cook on low flame till it starts leaving sides of wok.
Add red chilli powder, garam masala, coriander seeds powder and mix well. Now add boiled dal, vegan butter and cashew cream in it and mix. Cook on low flame till boiling point comes.
Serve hot with chapatti or rice garnished with chopped coriander leaves.
