Wash the dal with water for 3-4 time then soaked the dal and rajma into water for overnight. While start cooking remove the water and placed the dal and rajma in a pressure cooker. Add black cardamom,cinnamon, bay leaf. Add 1tsp salt. Add around 4 cups water and cook on high flame for 1 whistle then cook it for 25 minutes on low flame.switch off the flame and release the pressure naturally.

The dal and rajma has cooked perfectly. Slightly mashed with a wooden masher or ladle. Add 1 cup hot water and again cooked it for 20-25 minutes on low to medium flame. Stir occasionally.

Meanwhile take the tomatoes and green chili in a grinding jar and make a smooth paste. Keep aside. Take a kadhai or wok add 1 tbsp ghee and butter. Add cumin seeds and cardamom saute few seconds, add chopped onion and cooked till it turn golden brown.

Add ginger garlic paste and cook till the raw smell gone. Add tomato paste and stir. Add 1 tsp salt, Cook for a minute.

Add coriander powder, kashmiri red chili powder, turmeric powder regular red chili powder. Mix and stir 1 minute. Add 1 tbsp water and mix.cover and cook for 2 minutes or until the spices cook well and oil has separated. Let's check the dal it's got the creamy texture. Remove it from gas.

Add the dal into kadhai and Stir continuously for a minute that it mix well with spices. When a boil come Cover and cook the dal for 10-15 minutes on low flame. Now add fresh cream mix again.

Cook it for 5 minutes. Add garam masala powder and roasted kasuri methi and the remaining butter. Mix gently cook for 2 minutes and turn off the flame.

The rich, creamy dal makhani is ready. Transfer in serving bowl. Garnish some cream and sprinkle little bit kasuri methi. Add extra cube of butter. Serve with tandoori roti, chapati or jeera rice.