1. In the pressure cooker, add the red kidney beans, black grams and 3 cups of water. Pressure cook for 4 to 5 whistles on medium heat. Turn off the heat and let the pressure release naturally. Keep it aside.

2. In the pan, add the oil over medium heat. Add the cumin seeds, cardamom pods, cloves and bay leaf. Sauté for 30 seconds.

3. Add the onions to the pan. Sauté until the onions become translucent.

4. Add the ginger, garlic and green chilies. Sauté for 1 minute.

5. Add the tomatoes, cooked dal, one cup of water, red chili powder, garam masala, salt and dried fenugreek leaves. Mix well.

6. Bring it to a boil. Cover and simmer for 10 minutes on medium-low flame. Keep stirring.

7. Turn off the heat. Add the yogurt and mix well.

8. Serve hot.