To start making dal makhani, soak lentils and kidney beans in 5 cups water for 8 hours or overnight.
Drain and later pressure cook the urad dal (lentils) and kidney beans by adding 3 cups water for 5 to 6 whistles or until the dal and rajma are cooked nicely. Let the pressure from cooker get released on its own.
Mash some dal and rajma by using a masher.
Let us now cook dal makhani:
Heat a kadai and add oil. After oil gets heated, add butter.
Add spices and let them get infused in oil.
Now add finely chopped onion and sauté till onion turns pinkish.
Next add ginger garlic paste and sauté till raw aroma from garlic goes away.
Now add chopped tomatoes, mix and cover the kadai. After sometime sauté till tomatoes turn mushy.
Next add the spice powders and mix well. Sauté till oil gets released from onion and tomato mixture in the sides.
Now pour the cooked dal and beans from the pressure cooker along with any water from the cooker.
Add ½ cup water if dal becomes too thick.
After sometime, dal will start thickening.
Keep stirring occasionally, else dal will stick to the bottom of the kadai.
Add ¼ th cup fresh cream and mix well.
Switch off the gas.
Take kasuri methi in between palms of the hands and crush it.
Add this on top of the dal makhani.