Soak daal n rajma overnight.
In pressure cooker cook daal n rajma with 2 cups water till 7 to 8 whistles.
Crush ginger n garlic to make paste.
Crush tomatoes in a mixer jar to make puree.
Take butter n oil in a pan n heat.
Add onions n saute till colour change.
Add ginger garlic paste green chillies n saute for few seconds.
Add tomato puree n stir till oil release.
Now add spices turmeric, red chilli, garam masala n jaiphal n mix.
Add daal mixture n salt n mix.
Let it boil for 5 minutes then add cream n corriander n mix n switch off the gas.
To give smoky flavour to daal set a big piece of charcoal on a burner on medium flame.
Place a small bowl with 1 tbsp melted butter or ghee in it , place bowl on the daal.
With help of tongs turn over charcoal untill its glowing from all the sides.
Immediately place the charcoal in the bowl with butter and cover the pot of daal to trap the smoke.
Leave the lid on for 5 minutes and then remove the bowl of charcoal n serve the daal in a bowl.
Garnish with corriander leaves ginger juliennes n cream.