Mix sabut urad dal and rajma together, clean, wash and soak it for at least 8-9 hours.
In a pressure cooker, add the strained urad dal and rajma along with the chopped ginger, chopped garlic and bay leaf.
Add 4 cups of water and boil the dal and rajma mixture with chopped ginger-garlic, bay leaf until done well.
Once the dal is cooked, allow the pressure to release on it's own.
Mash the dal with back of the ladle to break them partially.
How to make dal makhani recipe on stove top
To cook dal makhani, first, heat butter and ghee together in a pan.
While the ghee and butter heats, add cumin seeds and allow it to crackle.
Add chopped onion and fry until soft and pink.
Add tomatoes and fry on high until they are soft, this will take 3-4 minutes
Add ginger garlic paste and sauté on high heat for another minute.
Add tomato puree, red chilli powder and mix well.
After the masals is cooked well, add the boiled dal mixture, cream, salt, garam masala and mix well.
Add warm water as required and mix, bring it to a boil.
Allow it to simmer for atleast 30 minutes on avery low flame, stir occasionally to avoid burning.
If the water dries up in between while the dal makhni is simmering, then add little warm water, stir and allow it to simmer again.
Finally, add crushed kasuri methi, mix and simmer for another minute. Makhni Dal is ready to serve.
Garnish with cream and coriander leaves. Serve hot with nan, phulka, kulcha, paratha or pulao/rice.
