Soak whole urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.

Take a kadhai on medium flame, then heat the oil and add some cumin seeds. Once the cumin seeds crackle you can add half ginger-garlic paste and stir for some time.

Then you can add some onions, green chilies, and tomato puree, and fry until the mix turns golden.

You can accentuate the taste of this recipe with almond paste, which you can prepare with soaked almonds. This will make the recipe more creamy.

Once the bhuna masala is ready you can add the pressure-cooked Rajma and dal, and bring it to a boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma.

Then add garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious.

Serve it with butter naan.