1: Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak overnight or at least for 8 hours.
2: Rinse the dal in running water and transfer into a cooker. Add 3 cups of water and salt to taste.
3: Close the lid and pressure cook on medium flame for 5 whistles or till the dals are cooked completely.
4: In a large kadai, add 1 tbsp of ghee and sauté bay leaf for a minute or till fragrant.
5: Add finely chopped onions and sauté till they change color.
6: Once the onions are done, add ginger-garlic paste and sauté till the raw smell disappears.
7: Now add chopped tomatoes and cook till they are soft.
8: Add turmeric, coriander powder, cumin powder, chili powder, and salt to taste. Cook the masalas for a minute.
9: Once the masalas start releasing oil from the sides, add cooked dal and stir well.
10: Adjust the consistency by adding 1 cup of water or as required. Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
11: To get a creamy texture, add 2 tbsp of fresh cream, adjusting the amount according to preference.
12: Top up with fresh coriander leaves.
