Soak urad dal and rajma in plenty of water overnight. Next day discard the water and wash 5-6 times under running water, keep aside.

Next, pressure cook dal and rajma with enough water (water level should be 2″ up from the dal). Add ½ tsp salt and 2 green chilies to this, and close the cooker lid. Check after 7-8 whistles. You need to cook the dal with the grains visible and mushy at the same time. Open the lid after the pressure has reduced.

Cut each tomato into four vertical slices, discard the seeds. Transfer the tomatoes along with two green chillies to a mixer grinder, and make a puree of it, keep aside.

Always use freshly made tomato puree to cook Dal Makhani, store-bought tomato puree makes the Dal Makhani more sour in taste, which is not desired.

Heat 2 tbsp butter and oil in a deep frying pan/kadai. Temper with all the ingredients mentioned ‘for tempering’.

Add chopped onion, sauté until light brown in colour.

Next to add ginger-garlic paste, sauté quickly for a few seconds.

Add turmeric powder, coriander powder, nutmeg powder, kashmiri mirch powder, salt, and tomato puree, mix well and cook for a minute or two over medium heat, keep stirring.

Now add the boiled dal and salt. Add ½ cup of water into this. Mix well, cover and cook over low heat for the next 30 minutes. Slow cooking brings out the rich taste of Dal Makhani. Keep stirring in between, and adjust the consistency of dal makhani with warm water if you think that the dal is thickening too much.

Add fresh cream, 1 tbsp butter, kasuri methi, and garam masala powder towards the end, mix well, cook for a few minutes more.

Remove from the heat, and transfer to a bowl. Garnish with coriander leaves and fresh cream (if desired).

Serve hot Dal Makhani with Roti, Naan, Paratha, Phulka or Jeera Rice. Enjoy!