Wash both the Dal 2/3 times and soak in lukewarm water overnight.
Next day boil the Dal in a cooker with fresh water and salt and turmeric powder to first whistle. Then lower the flame and cook for 8 minutes. Let it cool down.
In a heavy bottomed pan heat oil and ghee mix. Temper hing and zeera seeds, add chopped onions, green chilies, Kashmiri red chilli powder and salt. Fry till translucent.
Now add to pan Tomato paste and grated ginger-garlic. Sauté in low medium flame till the water dried up and oil leaves the masala.
To the pan add a cup of water and add rest of the dry masala and cook for 2 minutes in low medium flame.
Mix the boiled dals to the pan. Add more water if required and let it boil.
Mix cream and cook for 1 min in low flame. Bring down from gas and garnish with chopped green coriander leaves.
Serve hot Yummy Dal-Makhani with Nan / Roti/ Matar Pulao.
