Wash and soak the dal and kidney beans overnight in water.
Pressure cook the dal and kidney beans with water, salt and garlic gingerpaste till soft. Mash the dal with a masher to give it a creamy consistency.
If using canned beans then rinse the beans in cold water and now is thetime to add them to the dal. Heat oil in a thick bottomed pan. When the oil is hot, add cumin seeds. Whenthey splutter, add onions and fry till golden brown. Add tomatoes. Sauté till the tomatoes are soft and the oil begins to separate.
Add to the dal. Add the coriander powder, adjust the seasonings and salt.
Add garam-masala and simmer over low heat
Add cream and red chilli powder, Stir and simmer.
Before serving add a dab of butter and sprinkle with fresh cilantro.