Wash and soak urad dal and rajma in enough water for 3-4 hours. Cook it for 5-6 whistles in a pressure cooker with all the ingredients listed for dal. Set aside.
Heat butter in a pan, add asafetida, Kasuri methi, cumin seeds, ginger, and garlic. Keeping low heat sauté until golden in color.
Add all. Spices and salt, at this point, keep low heat or switch off the heat.
Now add chopped tomatoes and green chilies followed by milk cream. Sauté till butter comes out from edges.
Put the cooked dal on heat, add milk and keep the flame low. Stir continuously.
Add the tadka prepared above in the dal and cook again for 5-10 minutes till you get desired consistency.
Remove from heat and garnish with coriander leaves and butter.
Serve hot with Butter Naan, Paratha, Roti or Rice.
Notes
You may soak the dal overnight. Use clarified butter instead of butter if wished to. If you don't want to soak the dal or want to prepare it quickly, just boil it in open cooker with 2 cup water and as it started boiling add the remaining water, close the lid and cook again for 6-7 whistles.