Allow the black lentils and kidney beans to soak in water overnight.
Once soaked, add them along with water to a pressure cooker and cook on high heat for 15 minutes or until fully cooked.
In a separate pan, heat ghee and sauté finely chopped onions until golden brown.
Add ginger paste and garlic paste to the pan and cook on medium heat for 2 minutes.
Mix in finely chopped tomatoes and green chilies, and cook for 5 minutes or until the tomatoes are soft.
To the same pan, add salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala, and cook for 2 minutes.
Add the cooked lentils and kidney beans to the mixture.
Simmer the mixture on low heat for 20 minutes while stirring occasionally.
Stir in fresh cream and cook for an additional 2 minutes.
Finally, garnish with coriander leaves and serve hot with rice or naan bread.
