Drain the soaked whole urad dal and rajma, then rinse them under running water until the water runs mostly clear.

Add the rinsed lentils to the pressure cooker with fresh water and salt, and cook until completely soft and starting to break down.

Melt half the butter in a kadai and sauté the finely chopped onion over medium heat until golden brown.

Add the ginger-garlic paste and pureed tomatoes to the onions, and cook, stirring occasionally, until the raw smell disappears and the mixture thickens.

Stir in the kashmiri red chili powder and garam masala, and cook for a couple of minutes until fragrant.

Add the cooked lentils along with their liquid to the masala, mash a few spoonfuls against the side of the pan, and simmer on low heat, stirring every few minutes so the bottom doesn’t catch.

Lower the heat and stir in the cream and the remaining butter until fully incorporated and the gravy looks silky.

Crush the kasuri methi between your palms, sprinkle it over the dal, and adjust the salt to taste before turning off the heat.

Cover the pan and let the dal rest off the heat so the flavors settle before serving.