Keep red kidney beans and black gram soaked overnight. Then cook them in a pressure cooker till soft. Add one spoon of butter in a pan. Add one chopped onion, ginger garlic paste and cook on low heat until the onion turns light brown. Add one cup of Pomì strained tomatoes and gently cook on low flame. Add one tablespoon of chili powder, coriander powder and the cooked beans and cook this mixture on a low flame for about half an hour. Garnish with fresh cream on top and garam masala powder.