Soak the Whole Black Gram and Kidney Beans in plenty of Water for 8–12 hours (or overnight) to soften.
Drain and rinse the soaked legumes, then place them in a pressure cooker with fresh water, a Bay Leaf, a Black Cardamom, a Cinnamon Stick and a pinch of Salt. Cook until very tender (about 15–20 minutes under pressure, or 45–60 minutes simmering), adding more water if needed.
When cooked, lightly mash some of the lentils with the back of a spoon to create a creamy base; keep some whole for texture and reserve the cooking liquid.
In a heavy skillet, heat Ghee and Unsalted Butter over medium heat until shimmering. Add Cumin Seeds and let them sizzle for a few seconds.
Add finely chopped Onion and sauté until deep golden brown, then stir in minced Ginger and Garlic and cook until the raw aroma disappears. Add chopped Green Chilies if you like heat.
Stir in chopped Tomato and cook until the mixture breaks down and oil starts to separate. Sprinkle in Kashmiri Red Chili Powder and adjust Salt to taste while cooking the masala.
Transfer the cooked lentils (with some reserved cooking liquid) into the pan, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–25 minutes, stirring occasionally, until the dal is thick, creamy, and glossy.
Finish by stirring in a pinch of Garam Masala and crushed Kasuri Methi; simmer for another 2–3 minutes. Swirl in Unsalted Butter and Heavy Cream to enrich the sauce and adjust consistency with reserved liquid if necessary.
Garnish with chopped Coriander Leaves and serve hot with naan, roti or steamed rice.
