Ingredients:

1 cup black eyed beans
½ cup kidney beans
½ cup broad beans
1 tbs. fresh thick cream
2 tbs. yoghurt
1 Maggie cube (any flavor)
½ tsp. cumin seeds
3 onions (chopped)
1 tomato (chopped)
1 ½ tsp. ginger garlic paste
1 tbsp. Coriander powder
1 tsp. Turmeric powder
½ tbsp. Bafat/chilli powder
1 tsp.  kasoori methi
2 tbsp. oil/ghee
Salt as per taste
Few coriander leaves (chopped)

Method:

Wash and soak the lentils separately overnight. Combine the lentils; add 2 cups of water and salt, pressure cook till the lentils are soft. Whisk well till the lentils are almost mashed.  Stir this mixture on a slow flame gradually adding the yoghurt, cream and maggi cube. Stir for about a minute till the cream and yoghurt have blended with the lentils. Make sure not to overcook which will cause the cream/yoghurt to curdle. Heat the oil/ghee in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown. Add the bafat/chilli powder, turmeric powder, coriander powder and kasoori methi  and fry for a while. Then and the chopped tomato and sauté for 5 to 7 minutes. Add a little of water if required. Add this masala mixture to the lentil mixture and simmer for about 5 minutes till both mixtures have blended. Check salt and add if required. Serve hot, garnished with the coriander leaves.