Soak 3/4 cup of whole urad dal and 1/4 cup rajma overnight in enough water for 8-9 hours

Wash the urad dal and rajma a couple of times in water.

Drain well and then add them in a pressure cooker. And add 3 cups water and stir well.

Pressure cook for 18 to 20 whistles on a high flame, till both the whole 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 blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped. No need to blanch the tomatoes.

In a pan, now heat 3 tbsp - 5 tbsp butter (depends on how buttery you want it to be). You can use salted butter or unsalted butter.

Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/Indian bay leaf. saute till the spices become aromatic.

Then add ½ cup finely chopped onions. Stir and saute the onions on a low flame often. Saute the onions till they become light golden.

Then add 2 tsp ginger garlic paste. Stir again and saute till the raw aroma of ginger-garlic goes away.

Add 1 tsp chopped green chilies and stir for a minute

Then add the tomato puree and Stir again

Add ½ tsp red chili powder (as per your taste you can alter this)

Then add about 2 to 3 pinches of grated nutmeg or nutmeg powder.

Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides. About 3 to 4 minutes on a low flame.

Then add the cooked urad dal and rajma beans, and add 1 cup water or more if required. Stir very well and simmer the dal uncovered on a low flame.

Once the dal makhani has begun to thicken, add salt as required.

Stir very well and continue to simmer on a low flame. When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhni to simmer, the better it tastes. The lentils become creamy, viscous and the consistency of the dal will keep on thickening as you simmer. I kept for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.

When the gravy has thickened enough, then add ¼ to 1/3 cup cream to make it extra creamy like restraunt style. Stir the cream very well. Then switch off the flame.