Wash and soak sabut urad dal (whole black lentil) & rajma (red kidney beans) in water overnight. Drain the water.
1 Cup Sabut Urad Dal (Whole Black Lentil), 1/2 Cup Rajma (Red Kidney Beans)
Transfer the dal & rajma to a pressure cooker and add 4 cups water (enough to cover the dal). Add turmeric powder and salt. Pressure cook the mixture on high heat (for around 3-4 minutes).
1/2 Teaspoon Haldi (Turmeric Powder), 1 Teaspoon Salt, or to taste
Turn the heat to low after one whistle and cook for around 15-20 minutes. Let this sit till the steam comes out of the cooker on its own. The dal & rajma should be very soft by now. If not, add 1/2 cup more water and cook for a few more minutes.
We can make the masala in the meantime. Heat butter or ghee in a pan.
1 Tablespoon Butter or Ghee
Add the cumin seeds and cloves to the hot oil and roast them them for a few seconds.
1 Teaspoon Jeera (Cumin Seeds), 2-3 Long (Cloves)
Make a paste of green chilies, ginger and garlic.
2-3 Green Chilies, 2 Inch Piece of Ginger, 5-6 Garlic Cloves
Add finely chopped onions and saute till they are soft and golden brown in color.
Puree 2 tomatoes in a blender and add it to the mixture. Saute till tomatoes are cooked.
Add red chilli powder, garam masala and heeng (asafoetida).
1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/4 Teaspoon Heeng (Asafoetida)
Add the cooked rajma and dal to the mixture. Add water to adjust consistency. Let it boil for a 1-2 minutes.
Dal Makhani is ready. Garnish with cream and coriander leaves and serve hot with roti, rice or naan.