Soak both the whole urad dal and rajma overnight in enough water for overnight. Later drain them well.

Rinse both the lentils a couple of times in water.

Drain again and then add them in a pressure cooker. Add water and stir well.

Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.

The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.

In a pan, now heat butter. You can use salted butter or unsalted butter.

Add cumin seeds, cloves, green cardamoms, black cardamom, cinnamon and tej patta(bay leaf).

Fry for some seconds till the spices sputter and become aromatic.

Add onions finely chopped.

Stir and sauté the onions on a low or medium-low heat till they become light golden.

Add the ginger garlic paste. Stir again and sauté till the raw aroma of ginger-garlic goes away.

Add the chopped green chilies and sauté for a while.

Add the prepared tomato puree and mix well.

Add red chili powder. sauté this mixture on a low to medium flame, till you fat releasing from the sides.

Then add the cooked urad dal and rajma beans along with the stock. Also add water as required.

Now simmer the dal makhani uncovered on a low flame.

Keep on stirring often, so that the dal don’t stuck to the bottom of the pan.

Once it has begun to thicken, add salt as required.

Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat. keep on for 2- to 25 minutes

As the gravy thickened enough, add cream. Now turn off the gas.

Add crushed kasuri methi (dried fenugreek leaves). Mix again.

Garnish with some cream and fresh coriander and ginger julians.