Roast the makhni masala in a pan then pound it, keep aside. Boil mash daal with kidney beans with salt and water till softer or mushy. Blend tomatoes to a paste. In a broad pan add 2 tbsp butter braise onion till golden brown color add pounded ginger garlic and chillies, let aroma arise then add blended tomato, tomato puree and makhani masala with chilli powder, salt and turmeric powder, as it boils add boiled daal and cook for 5-10 minutes. Add cream and mix well let it simmer garnish with chopped corriander leaves and cream serve piping hot with kulchas.
