Soak the whole black lentils and kidney beans in water overnight.

In a pressure cooker, add soaked lentils, kidney beans, and water. Cook for 15 minutes on high heat or until fully cooked.

In a separate pan, heat ghee and add finely chopped onions. Fry until golden brown.

Add ginger paste and garlic paste. Cook for 2 minutes on medium heat.

Add finely chopped tomatoes and green chilies. Cook for 5 minutes or until the tomatoes are soft.

Add the salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes.

Add the cooked lentils and kidney beans to the pan.

Simmer the mixture for 20 minutes on low heat, stirring occasionally.

Add fresh cream and mix well. Cook for 2 more minutes.

Garnish with coriander leaves and serve hot with rice or naan bread.