1. Soak whole black grams, kidney beans and split Bengal grams for 6 hours
2. Drain the water.
3. Pressure cook the grams and beans, with fresh water, cinnamon, bay leaf, cloves, green cardamoms and black peppercorns up to 8 whistles or till the grams and beans become tender.
4. By the time pressure releases from the cooker, heat oil and 1 tbsp butter
5. Add chopped onions and fry till golden brown.
6. Now add ginger-garlic paste and fry for 2 mins.
7. Add salt, turmeric, chilly powder and the tomatoes, and cook at a low flame till the raw smell goes away.
8. Mash a little amount of the cooked grams and beans nicely, to give the dal it's slippery texture.
9. Now add it in the masala, and cook for 15 mins or till the desired consistency is achieved.
10. Now add the cream and rest of the butter.
11. Ready to serve
