Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water for about 7-8 hours.  Add ginger and garlic to the above. Pressure cook for about 10. Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste. Heat 2 tbsp. of butter in a pan. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color. Add ginger-garlic paste and finely chopped onions. Fry until golden brown. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.  Add the remaining butter and cook for 2 minutes.