Wash and soak the black lentils and kidney beans overnight.

In a pressure cooker, add the soaked dal and pressure cook for 8-10 whistles or until the dal is completely cooked.

Once the dal is cooked, add the butter and mix. (optional step)

Take a saucepan and add the tomatoes, green chilies, garlic, and coriander stem. Add ¼ cup water and bring them to a boil. Let them cool down to room temperature and make a smooth paste.

Heat butter in a pan. Add the cumin seeds, bay leaf, and dried fenugreek leaves.

Add the red chili powder and mix.

Add the prepared tomato paste and mix. Saute for 2-3 minutes.

Next, add in the cooked dal and mix well. Let the mixture come to a simmer and cook for 2-3 minutes.

Mash the cooked dal a bit so as the mixture becomes thicker in consistency.

Turn off the heat and add in the butter and cream. Mix well.

Next, add salt as per taste and mix well.

Add a little bit of water if the dal turns out to be too thick. You can adjust the consistency as per your liking.

Serve hot with steamed rice after garnishing with fresh cream and dried fenugreek leaves.