Method
1.	Wash and soak the urad dhal overnight.
2.	Place the soaked dhal, chilli powder and ginger in a pan with 500ml of water,
	place on a high heat.  Bring to the boil then reduce the heat and simmer for
	30 minutes or until the dhal is soft.
3.	Heat the oil and butter in a heavy based pan, when hot add the cumin seeds.
	Once the seeds start to pop add the chopped onion and cook on a medium
	heat until the onions are golden brown in colour.
4.	Next add the garlic and chopped tomato, cook on a gently heat until the oil
	separates from the onion mixture.
5.	Add the cooked dhal and all the cooking liquid.  Next add the kidney beans,
	garam masala and 100ml water, stir, cover and simmer for 15 minutes.
6.	Then add the cream and stir, cover and cook for another 5 minutes.
7.	Garnish with chopped coriander and serve with thick, hot chapattis.