Wash, rinse and soak ¾ cup Whole Black Urad Dal and ¼ cup Rajma/ Kidney beans overnight or 8 hours.
Next day , drain all water , rinse well, In a pressure cooker add Urad dal , Rajma and 3 cups of water together .
Pressure cook for 10-12 whistles . Dal and rajma should be cooked completely and mushy. Allow the pressure to settle on its own.
Blend 2-3 medium size tomatoes in a blender/ mixer jar to a fine puree and set aside.
In a deep pan , kadai , heat 3 Tbsp Butter . Add in all the whole spices and fry till the spices leaves fragrant smell.
Now add chopped onions , fry well till they look golden brown. Add ginger garlic paste , saute well till raw smell goes off.
Then add chopped green chillies and tomato puree , mix well and cook till tomato changes colour.
Now add red chilli powder , pinch of nutmeg powder and stir well . Cook on a medium flame till fat starts to release from the corners.
Add cooked dal and rajma ,stock and 1.5 cups of water . Mix well and cook on a low flame till dal thickens , it takes about 15- 20 minutes on slow flame.
Add salt ,stir well and continue to cook ,till it reaches the desired consistency. Dal makhani should be not runny nor thick , it should have a medium consistency.
Add crushed Kasuri Methi and ¼ cup of fresh cream .
Mix well everything. This is ready to serve , if you are not following Smoking technique / dhungar method