Wash and soak the rajma and channa separately overnight. Change waters couple of times, and pressure cook with a pinch of salt, till soft. Reserve the water.

Heat a non stick pan with oil and butter, add the whole spices, saute for couple of mins.

Then add the green chilies, minced ginger, garlic, saute well. Now add the minced onions, saute till the colour changes.

Next add the onion puree and cook till everything comes together as well cooked. Now add the tomato puree, boiled lentils, all the spice powders, mix well and simmer till the masala coat the lentils well.

Add the reserved water and add more water if required depending on the gravy you want. Adjust the spices and simmer till it boils to a thick gravy.

Finally add the kasuri methi and coriander leaves.

Serve with rotis, bhaturas