Drain the soaked urad dal and rajma. Place them in a pressure cooker with 4 cups of water and 1 teaspoon of salt. Cook for 6 to 8 whistles on medium heat, or until the lentils are completely soft and easily mashed between your fingers.

Heat 2 tablespoons of butter and 1 tablespoon of oil in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

Pour in the tomato purée and Kashmiri red chili powder. Cook, stirring occasionally, until the mixture thickens and oil begins to separate at the edges of the pan.

Add the boiled lentils along with their cooking liquid to the tomato masala. Stir well, mashing some of the lentils against the side of the pot. Reduce heat to low and simmer uncovered for 30 minutes, stirring frequently.

Stir in the heavy cream and crushed kasuri methi. Simmer for another 10 minutes until the dal is velvety and cohesive. Adjust salt if needed and serve hot.