Soak the black lentils and kidney beans in water overnight or for at least 6 hours. Drain and rinse before cooking.

In a pressure cooker, add the soaked lentils, kidney beans, water, and a pinch of salt. Cook for about 6-7 whistles or until soft and mushy.

In a large pan, heat ghee and butter. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant. Then, add tomato puree and cook until the oil separates.

Add turmeric powder, red chili powder, and garam masala. Stir well and cook for another 2 minutes.

Add the cooked lentils and kidney beans to the pan. Mix well and simmer on low heat for 30-40 minutes, stirring occasionally.

Add fresh cream and kasuri methi. Stir well and simmer for another 10 minutes. Adjust salt if needed.

Garnish with fresh coriander leaves and serve hot with naan or steamed rice.