Ingredients:
Whole black urad dal (black gram) – 150g
Red kidney beans (rajma) – 50g
Rulife A2 Ghee – 2 tbsp
Fresh cream – 100ml
Tomato puree – 200g
Ginger-garlic paste – 1 tbsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Cinnamon stick – 1-inch
Green cardamom – 2
Cloves – 2
Salt – to taste
Water – 4 cups (for cooking dal)

Method:
Soak urad dal and rajma overnight in water, then pressure cook with 4 cups of water, bay leaf, cinnamon stick, cardamom, cloves, and a pinch of salt for 25-30 minutes until soft.
Heat 1 tbsp Rulife A2 Ghee and add cumin seeds, and let them splutter.
Stir in ginger-garlic paste and sauté for a minute, then add tomato puree. Cook until the mixture thickens and oil separates.
Add red chili powder, garam masala, and salt. Mix well, then add the cooked dal and rajma (along with some cooking water). Simmer on low heat for 20-25 minutes, stirring occasionally.
Mash some of the dal with a ladle to thicken the consistency. Stir in fresh cream.
Heat 1 tbsp Rulife A2 Ghee in a small pan, add a pinch of garam masala, and pour this tempering over the dal.
Serve hot with naan or rice, garnished with a dollop of cream if desired.