Soak urad dal and rajma in water for 8-9 hours. Drain and clean them well. Pressure cook with 31/2 cup water until soft. You should be able to mash urad dal in your hands

Heat butter in a pan. Add whole spices except nutmeg. Add bay leaf. Roast until aromat

Now add chopped onions and saute until golden brown

Add ginger garlic paste and saute until raw aroma goes off

Add tomato puree, red chilli powder and nutmeg. Mix well

Saute until oil starts leaving the sides

Add cooked dal and rajma with water. Mix well. Add 1 cup water, if mixture is dry. Mix well

Cook on low flame until the curry starts thickening, stir occasionally

Lightly mash the dal. Add salt and mix well

Now continue cooking on low flame for another 15-20 minutes. Keep stirring in between else dal will stick to bottom of the pan

Add kasuri methi and cream. Mix well. Dal should be medium consistency, neither too thick nor too thin

Heat a small charcoal, burn evenly on all sides using tongs. Place in a small bowl, add 1/2 TSP oil and place this bowl in Dal Makhani. Cover lid tightly and keep it aside for a minute. Remove the bowl

Garnish dal with cream and coriander leaves. Serve hot with roti or rice