Wash urad dal and rajma together several times and soak overnight or at least for 4 to 5 hours.
Rinse both the lentils a few times.

Then drain and add them to the cooker or pot. Also add cardamoms and bay leaf. Pour 3 to 3.5 cups of water.
Pressure cook for 30-35 minutes on a low heat. You can also cook in a pot until soft and tender adding more water whenever needed.

Both urad dal and rajma must cook to very soft.If not then pour another half cup water and continue to cook for another 20-25 minutes on a medium heat.

Heat a heavy bottom pot with butter or oil.
Add cumin and allow to crackle.
Then add hing, ginger garlic and green chilli. Saute until aromat.

Next throw in the onions and fry until they turn golden.
Then transfer tomato puree, turmeric, chilli powder and salt. Saute until the tomatoes turn mushy.

Add garam masala and coriander powder. Saute well again until the masala leaves the pan.
Pour the cooked lentils along with the stock.

Stir and cook on a a low flame until the dal thickens. I cook for about 60 to 90 mins stirring often in between to prevent burning the bottom. Slow cooked dal tastes best.
You will need to add half cup water when ever the dal thickens. It may need about 1 to 2 cups water more as and when needed.

You will be left with thick creamy dal. Pour cream and stir. Cook for another 5 to 7 mins.
Add chopped coriander leaves and ginger juliennes for garnish. You can also garnish with butter or cream.

No doubt it’s a very lengthy process but it’s very tasty and creamy.Serve dal makhani with naan, roti.

For Paneer butter masala.....In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.

Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts and onions. Once the onions turn translucent, add the tomatoes. Mix well.

Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.

Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste.

In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chilli powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.

Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.

Another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.