Soak whole urad dal and rajma for 8 hours.
Chop onion, tomato, ginger and garlic.
Add half portion of chopped ginger,garlic to the soaked urad dal and rajma. Pressure cook for five to six whistles.
Or cook till rajma become soft when pressed. It needed 6 whistles to cook rajma softly.
Drain excess water and keep it further usage.
In a thick bottomed vessel, heat butter.
Add cumin seeds and let the