Rinse the whole black urad dal and red kidney beans thoroughly under running water.

Soak the lentils and kidney beans in ample water overnight or for at least 8 hours.

Drain the soaked lentils and transfer them to a large pot or pressure cooker with 4 cups of water and a pinch of salt.

Cook until the lentils are completely soft and easily mashable between your fingers.

In a separate heavy-bottomed pan, melt the butter over medium heat and add the cumin seeds until they sizzle.

Add the finely chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste and cook for one minute until fragrant.

Pour in the tomato puree, Kashmiri red chili powder, and garam masala, cooking until the oil separates from the masala.

Transfer the boiled lentils into the pan with the tomato mixture and stir well to combine.

Simmer the dal on low heat for at least 45 minutes, stirring occasionally and mashing some lentils against the side of the pot to thicken the stew.

Stir in the heavy cream and let it simmer for another 5 minutes.

Garnish with fresh coriander leaves and pomegranate seeds.

Serve hot alongside steamed basmati rice.