Soak the black lentils and kidney beans overnight in a bowl in plenty of water.

In a large heavy bottom stock-pot add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 30 minutes

Drain, reserving the cooking water and set aside to use for later. Mash the lentils till you have a coarse consistency. You want some lentils whole but most of it mashed.

In a heavy bottom large stockpot heat the oil, add the asafoetida, chilli and cumin seeds. Let them crackle for few seconds and add the garlic and ginger for frying for a further 30 seconds, add chilli powder. Cook till the oil seperates.

Add the tomato puree and fry for a further 3 minutes to let it cook

Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal

Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 60-90 minutes on a very low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan

The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute

Just before you serve add crushed Kasoori methi, butter, a swirl of cream, fresh coriander and ginger. Serve with paratha or pulao