Soak the Urad Daal and the Red Kidney Beans overnight
Now boil the soaked Urad Daal and the Red Kidney Beans until tender and easily mashable. You may use a pressure cooker to boil the Daal and the Kidney Beans.
Strain the Daal and the Kidney Beans and keep aside. (Keep aside 1 cup of water for the gravy)
In a Handi/ pot, heat the oil and add the whole Garam Masala until fragrant
Add the Ginger & Garlic paste and stir well
Now add the chopped Onions and saute until golden brown
Add the chopped Green Chillies and saute for another minute
Add the powdered spices and stir well
Now add the Tomato puree and mix well until the gravy starts to bubble
Transfer the Daal and the Red Beans to the gravy and mix well. Add the 1 cup of water that was kept aside previously from the boiled Daal/Red Beans
Now turn the flame low and leave the dish uncovered
Keep on stirring so that the Daal/Red Beans don't stick to the bottom of the dish
Once it begins to thicken add the salt according to your taste
Add another cup of water and keep stirring. The longer it is cooked on low flame, the more creamier it gets
Cook for about 15-20 minutes and stir from time to time. Keep mashing some of the lentils while you are stirring to give the Daal some texture. You may add more water to get the desired medium consistency
When the gravy thickens, add the butter and cream to it (The consistency of the Daal Makhani should be neither thick nor thin, it should have medium consistency)
Mix well and then switch off the heat
Add the dried fenugreek leaves (Kasuri Methi) and mix again