Dal makhani chawal

Wash and soak urad dal and rajma overnight.
Boil it by adding little salt.
Now in a cooker heat mustard oil to a smoking point.

Now add jeera and hing then put garlic ginger chilli paste. Saute for a min. Then add onion paste and cook till pinkish and transparent.

Add tomatoe puree. Cook well. Add all spices. Mix well add malai or fresh cream.

Cook till oil saperates.
Now add boiled dal and rajma...

Mix well and add sufficient water.
Cover and cook for 4-5 on low flame for 10 mins or oil separates.
Garnish with coriander leaves.

Serve hot with steamed Rice or naan or tandoori roti.