Add soaked urad dal, chana dal, rajma, crushed ginger, onion, green chillies, salt, bay leaf and 5 cups of water to a pressure cooker. Turn on the heat, cover the lid and ensure the whistle is secured.
Cook on medium flame until the first whistle and then turn the heat to low. Cook for 20-25 minutes in total.
Once done, turn off the heat and allow the pressure to release naturally. Remove the whistle, open the lid and lightly mash the dal. Keep aside.
Add oil and ghee to a kadai and allow it to heat up on a medium flame. Add cumin seeds and allow it to splutter. Add bay leaf, garlic and ginger and saute until fragrant, about 1-2 minutes.
Add onion and fry until they turn golden brown, about 5-6 minutes.
Add coriander powder, turmeric powder, red chilli powder and green chillies and cook for 2-3 minutes or until the raw smell goes away.
Add tomatoes, green chillies, coriander leaves and cook for 7-8 minutes or until tomatoes have softened. Add ¼ cup water when it starts sticking to the bottom and mix.
Add this mix to the dal and stir to combine. Add garam masala, mix, and bring this to a boil over medium heat. Reduce the heat to low and simmer for 2-3 minutes, add coriander leaves and mix. Serve hot!