Wash the dal and rajma well for about 2-3 times and then soak in water for atleast 8 hours or overnight. The longer you soak is the better is the texture of the dal. I have seen my granny soak this dal for close to 24 hours, changing water every 8 hours

In a heavy bottom pan (or a slow cooker if you have) bring to boil 5 cups of water with salt. Add the pre soaked dal and rajma to it and let it simmer till it cooks. Add the tomato and ginger to the same. This could take anywhere between 4-5 hours. The dal gets it flavours from the slow cooking. However, if you are in a hurry, you can use the pressure cooker to fasten the process.

Once the dal is cooked, mash the dal and tomatoes a little bit. We don't want to make it mushy, just mash enough to turn into thick consistency.

In a small pan, heat ghee and once hot add the jeera seeds. Saute till the turn slightly brown. Add all the dry masalas and roast for 1 minute taking care not to burn anything.

Add to the dal and boil it further for 10-15 minutes. Serve hot with tandoori rotis or steamed rice.