Soak the combination of urad dal, rajma, and chana dal in plenty of cold water overnight, then drain.

Add the beans to a stovetop or electric pressure cooker, along with enough water to cover by 2 inches. Bring to high pressure and cook for 25 minutes if using a stovetop pressure cooker or 30 minutes if using an electric one, then turn off and let the pressure naturally release. The beans should be tender.

While the beans cook, puree the onion in a food processor until smooth.

Pour the oil into a large skillet over medium-high heat. When it shimmers, stir in the pureed onion. Cook, stirring occasionally, until the onion starts to dry out and brown on the bottom, 5 to 8 minutes. Stir in the ginger, garlic, masala, coriander, salt, chile powder, and turmeric. Cook until fragrant, about 30 seconds. Stir in the tomato puree and cook, stirring occasionally, until the mixture starts to brown on the bottom, about 10 minutes.

When the beans are ready, transfer the tomato mixture to the pressure cooker. Add the butter and coconut cream. With the pressure cooker open and over medium heat, bring to a boil and cook, stirring and scraping the bottom of the pot every few minutes to avoid scorching, until the mixture is reduced and thick, about 20 minutes.

While the dal is reducing, toast the coconut in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 5 minutes.

To serve, garnish the dal with the coconut and cilantro and serve hot, with naan or rice.