Preparation:

• Wash and rinse both the lentils – whole black gram (sabut urad dal) and red kidney beans (rajma) a couple of times and soak them together in enough water overnight or at least 6-8 hours.
• Drain the water completely in which both the lentils were soaked.
• Add them to a pressure cooker with 1 teaspoon salt.
• Add around 3.5 to 4 cups of water. 
• Pressure-cook it on high-medium flame for 8 to 10 whistles and then reduce the flame on low-medium.
• Cook for another 10 more minutes around 15 to 20 whistles. Allow the steam release naturally.
• The lentils should be completely cooked and softened well. 
• Once cooked, lightly mash the lentils with a spoon or with your fingers to check the doneness.
• The lentils should melt in the mouth and when eaten should not give any bite or resistance.
• f you are making in an Instant pot then pressure cook the lentils on high pressure for 45 minutes.
• Release the pressure naturally.
• Open the lid, and mash the lentils partially using a potato masher and simmer for 20 more minutes on low heat till it thicken up.
• Mix once or twice to avoid the dal from sticking to the bottom. 

Preparation for Tadka:

• In a large pan, heat 3 tablespoons ghee or butter on medium flame.
• Add the whole spices – bay leaf, cinnamon, cloves and cardamom.
• Saute them for a minute or till the spices become aromatic and sputter.
• Then add garlic, ginger, sauté them till the raw aroma of ginger-garlic goes away, further add green chillies and onions to the pan.
• Cook the onions on a low flame till they become light golden or turn translucent.  Keep stirring it continuously so that it doesn’t burn.
• Now add the tomatoes (or the tomato puree). Mix well to combine.
• Add the spices -red chilli powder, salt and garam masala. 
• Sauté this mixture on a low to medium flame till the tomatoes are mushy and the oil starts oozing out from the sides.
• Then add the cooked lentils along with the remaining stock or more water if required.
• Mix very well and let it simmer the dal uncovered for around 30-35 minutes or until the dal has thickened, keep on stirring often, else dal will stick to the bottom of the pan. 
• When simmering you can add more water if the consistency looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. 
• When the gravy has thickened enough then add full fat cream, butter and kasuri methi.
• Turn off the flame. Stir again. Cover and keep the dal makhani aside and when to serve topped with more cream.
• At this point, you may serve the dal or do the additional step of giving it a smokey flavor using dhungar method.

Dhungar method (optional):

• To smoke dal makhani, start by heating a piece of charcoal over direct flame or grill till it is red hot.
• Place a heat proof bowl in the middle of the pot of dal makhani.
• Place the hot charcoal in it.
• Pour melted ghee or oil on top of the coal. You will immediately see fumes coming out of charcoal.
• Cover the entire pot with a lid. Let the lid be covered for 5 minutes but don’t do more. Remove the bowl from dal. 
• Garnish this luscious creamy dal makhani with more cream and a dollop of butter.
• Enjoy!