In a deep pot, soak urad dal and rajma (red kidney beans) in 5-6 cups of water overnight (8-9 hours).
You should drain the pot well and remove all the excess water.
In a pressure cooker, cook the rajma and urad dal for 8-10 whistles on high heat. Cook it for another 10 minutes on low heat. Add 1 cup of water again if they are not cooked and pressure cook for another 4-5 whistles.
Open the lid and see that the rajma is totally soft.
You can also check with a spoon or your finger to check the doneness.
Keep the cooked beans aside. Both the dal and rajma should be fresh. If they are old they will take time to cook(6-7 whistles).
Now in a blender, take chopped tomatoes and grind them into a smooth paste. Add this paste to a bowl.Now take 2 large onions, ginger, garlic and 4 green chilli grinds in a fine paste. Now take 2 large onions, ginger, garlic and 4 green chilli grinds in a fine paste.
Now take a pan and add 1 tbsp oil to the pan. Heat the oil, add cumin seed, and now add ginger, garlic and onion paste, stir and saute the onion on low-medium flame for 3-4 minutes. Add 2-3 cloves,1-2 cinnamon, 2-3 green cardamoms, one black cardamom, and 1 tej patta(Indian bay leaf). Fry well.
Now add the tomato paste. Add ½ tsp red chilli powder and turmeric powder to the paste(mix again). Saute until the raw smell disappears.
Mix well and saute this mixture on a low-medium flame. This takes 5-6 minutes on a low-medium flame.
Add the cooked rajma and dal to the pan. Add 1 cup of water or more if required.
Mix it well and simmer the dal on a low flame (10-15 minutes).
Keep on the string until it gets thick and gets stuck to the bottom of the pan.
Once the dal has begun to thick, add salt according to your taste.
Mix well and continue to simmer on low-medium heat. You can add more water if the consistency looks dry and thick.
The longer you keep the dal makhani on simmer, the better it tastes.
I kept it for about 20 minutes on a low-medium flame
When the gravy is thick enough add 1/4 cup of cream and stir it well. The consistency of Dal Makhni is neither so thick nor so thin.
Mix the cream very well. Then turn off the flame
Now add garam masala powder to the dal and Kasuri methi, stir again for a few minutes
