First, Soak whole black lentil and Kidney Bean together for 6-8 Hours in tap water.Next, Put all soaked lentil and Kidney Beans into pressure cooker and add above mentioned quantity of whole Cinnamon, Black Cardamom, Clove, Bay Leaf and salt. Pressure cook it for 15 Minutes on low to medium flame.After 15 minutes, check your lentil and Kidney Beans if they are perfectly cooked and further add a glass of water and Julienne of Ginger and Green Chilli.

The real secret of Dal Makhni is the starch we find in Black lentil so we will cook this dal for another 30 minutes on low flame so that black lentil can leave it's starch and give it a rich texture. Make sure to stir it at regular intervals to check that it does not get stick or burned with the base of pressure cooker.Now side by side we can prepare tadka too. For that, mixer grind the onion. And separately make a paste of tomato, Ginger and Green Chilli.

Now have a Kadhai or Handi for tadka. Add Ghee to it. When ghee is sufficiently hot for tempering, add Cumin and Asafoetida.
Add onion paste into it. When your onion started leaving oil, add Turmeric powder and Red Kashmiri Chilli Powder. This stage is gives texture and colour of Kashmiri Red chilli to Dal. Now Add the Tomato ginger and Green chilli paste we prepared earlier into it.

When your tadka mix start separating the oil add Coriander Powder, Mango Powder, Ginger Powder. Add one cup of water. Cook this for another 5 minutes.
This paste will leave oil again in few minutes, when it does add the cooked dal to it along with a glass of water and Butter.