Dal makhni: Soak both urad dal and rajma overnight (8-10 hrs max. to avoid use of soda), boiled both with salt and haldi powder., grind tomato to make smooth fine paste, Take a pan or kadhai...add desi ghee, crackle heeng and jeera, Pour tomato puree, dhania powder., red chilli powder., malai or cream, bring it to boil, when ghee comes out from the puree then add milk and water in very little amount and again bring it to boil then add salt, amchur powder. and garam masala.

Make the fine gravy then add the gravy into boiled dal, add kasoori methi and let the dal cook for 25-30 mins. Garnish with green fresh coriander...and malai or cream, Ready to serve.

Missi roti: Mix all dry ingredients finely, add refined oil, mix water to make tight dough, rest the dough for 1 hr, make small balls by greasing ur hand, roll it to ur desired shape, and cook it in tandoor or tava.