Soked daal and rajma pressure cook, add water, salt. Pressure cook 3-4 whistles till both the whole urad dal and rajma have cooked and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 1to 2/3 whistles more. 

Add the whole spices – jeera, cloves, green.and badi elachi, daalchini, tej patta. Fry till the spices become aromatic and sputter.

Then add chopped onions.add ginger-garlic paste. Stir again and sauté.Add 1 teaspoon chopped green chilies and stir for a minute.add tomato puree. Add red chilli, haldi +dhaniya powd.mix. saute them

Add nutmeg powder Mix very well and sauté this mixture on a low to medium heat, till you see oil releasing from the side.
Then add the cooked urad dal and rajma.add some salt

 Add 1 cup water or more if required.When the gravy has thickened enough, then add kasuri maithi mix.2 -3 stir (aroma).then add fresh cream.