Rinse 1 cup whole Urad dal and ¼ cup rajma/kidney beans couple of times in water. Soak then overnight.

Next morning drain again and then add them in a pressure cooker. Add 3-4 cups water and stir well.

Pressure cook for 6 to 7 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. The urad dal should be cooked. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. Keep the cooked beans aside.

In a pan, now heat 3 tbsp oil. First cut chilli and fry 1 minute.

Add the whole spices and stir. Sauté till the spices become aromatic.

Then add finely chopped onions. Stir and sauté the onions on a low flame often till they become light golden.

Chop tomates in small cubes and stir again. Stir on a low to medium flame for about 5-8 minutes until water of tomatoes evaporates.

Then add the cooked urad dal and rajma beans. Stir very well and simmer the dal makhani uncovered on a low flame for about 8-10 minutes.

Keep on stirring often, so that the lentils don't get stuck to the bottom of the pan. 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 makhani to simmer, the better it tastes. Keep on low flame for about 25 minutes. Keep on stirring at intervals.

Now slowly the gravy should have thickened enough. Add Kasuri methi, crushed and stir again. Cover and simmer for another minute or two.

Then add cream. Dal makhani should not be too thick or too thin but have a medium consistency.

Switch off the flame and keep the dal makhani aside. Garnish with freshly chopped coriander leaves and serve dal makhani with rice, rotis or naan.