Add 1 cup urad dal (black lentils) & ¼ cup rajma (red kidney beans) to a large pot and rinse thoroughly a few times.

Drain the water and pour 3 to 4 cups fresh water. Soak them for at least 6 to 8 hours. To speed up the soaking process you may pour boiling water and soak for 4 hours.

After they are soaked well, drain the water and pour in 4 cups fresh water.

Pressure cook on a medium heat for 10 whistles. It takes about 35 to 40 mins. If using an Instant pot pressure cook for 20 mins. If cooking in a pot add more water as required and cook until they become tender. This is how they look after pressure cooking them.

When the pressure releases naturally, open the lid and check if the dal is well cooked. Both rajma and urad dal have to be softened. Press down a rajma and few urad dal in between your thumb and fore finger. They should get mashed very easily. They should not be aldente or even slightly hard.

If they are under-cooked, add half cup more hot water and cook for a little longer about 3 to 4 whistles.

While the dal cooks, chop 1 medium onion finely.

Make 1 tablespoon of ginger garlic paste.

Puree 210 grams of chopped fresh tomatoes (about 1 heaped cup chopped) in a blender. We will need 1 cup tomato puree here. Measure it and keep aside.

Heat a heavy bottom pot.

Add 1½ tablespoon butter and 1 tablespoon ghee.

If using whole spices (optional), add 1 bay leaf, 1 black cardamom and 2 green cardamoms. Saute them for half a minute.

Add 1 medium onion finely chopped. Saute until golden or light brown.

Stir in 1 tablespoon ginger garlic paste. Saute for 1 minute until the raw smell disappears.

Add the 1 cup of prepared tomato puree (210 grams) and saute for a while.

Stir in 1 teaspoon salt, ¾ to 1½ teaspoon red chilli powder and 1 teaspoon garam masala. Adjust the chilli powder to suit your taste. I use 1½ teaspoon kashmiri red chilli powder. If you are using hot chilli powder then cut down.

Saute until the masala cooks well and turns thick. The masala begins to smell good when done.

Mash the cooked lentils slightly and transfer to the pot along with the stock.

Stir well and add 1 cup hot boiling water.

Stir and continue to cook on the lowest possible heat stirring often to avoid burning.

After 60 mins, you will need to add another half cup hot water each time and cook until the dal thickens. I add about 2 cups water in total (1 + ½ + ½).

Continue to cook on a low flame for a total of 80 mins stirring every now and then to prevent the dal sticking at the bottom.

Taste the dal makhani. Add more salt as needed.

Take ½ teaspoon kasuri methi (dried fenugreek leaves) and crush it in between your palms. Then add it. This brings out the flavor.

Stir in ¼ cup cream and continue to cook for another 10 mins.

The consistency after 90 mins of total cooking should be thick, creamy & flavorful. Stir in 1½ tablespoon butter and turn off the heat.

Please avoid this if you are a novice cook. Dal makhani tastes good even without this step.

Place a tall steel cup or bowl in the center of the pot. Ensure it doesn’t get submerged in the dal. Hold a piece of wood coal with a tong over direct fire. For extra safety use a stove lighter or a candle instead of a larger source of fire.

After a few minutes, the coal will turn red & hot. Then carefully place it inside the cup and pour ¼ teaspoon of ghee. You will immediately see fumes emitted by the coal. Cover the pot immediately and leave for 3 to 4 mins.

You may repeat pouring another ¼ teaspoon ghee to smoke for longer. Smoking too long will leave a very strong flavor so 3 to 4 mins is good enough for our taste.

Dal makhani goes very well with Indian breads like butter naan, roti, tandoori roti and even with jeera rice or plain basmati rice. Garnish dal makhani with cream or butter before serving.