Wash and soak rajma and black Masoor for 4 hours.
Cook with four cups of water and salt in a pressure cooker for 25 minutes.
Heat ghee in a kadai, add cumin seeds, asafoetida, black cardamom and bay leaves.
When the cumin seeds splutter , add onion purée and cook for 2 minutes,
Add tomato purée and ginger garlic paste and stir-fry till ghee separates.
Add green chillies, everest rajma masala, garam masala powder, coriander powder and red chilli powder and sauté for a minute.
Add cooked rajma to the mixture and bring to a boil.
Simmer for about ten minutes covered with a lid.
Pour the cream and mix well stirring continuously to avoid curdling of cream.
Serve hot garnished with chopped coriander leaves and a drizzle of cream.
