Take a pan/Pressure Cooker and 3 tablespoons of butter. Heat it for 30 sec.
Add whole spices – ½ tsp cumin seeds, 2 to 3 green cardamoms, 2 to 3 cloves, 1 inch cinnamon, 1 black cardamom, 1 small to medium tej patta. Fry till the spices become aromatic and sputter.
Add ½ cup finely chopped onions. Stir and saute the onions on a low flame till they become light golden.
Then add 2 teaspoons of ginger-garlic paste. Sauté till the raw aroma of ginger-garlic goes away.
Add 1 teaspoon chopped green chilies and stir for a minute.
Mix the prepared tomato puree.
Add ½ teaspoon red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder (jaayaphal).
Sauté and mix it well on low to medium heat. It will take 3-4 minutes till you see fat releasing from the sides.
Now add the cooked urad dal and rajma beans with 1 cup water or more if required.