Pressure cook rajma and chana dal in 2 cups water for 10-12 minutes on low flame after the first whistle. Keep aside.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Saute till light brown in colour.
Add the ginger-garlic paste and fry for a minute on low flame.
Add the tomatoes and continue to fry till mashed up nicely.
Add the turmeric powder, red chilli powder and coriander powder. Fry on low flame till the oil separates.
Add the boiled dal and salt. Simmer on low flame for 5-7 minutes.
Add the cream and mix well.
When done, add the sambar powder, lime juice and coriander leaves.
Serve, garnished with cream, coriander leaves, onion and fresh red chilies.
