Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours.
Add rajma, urad, chana dal, 2 tbsp ghee, ginger garlic paste, red chilli powder, cumin powder and salt in a cooker.
Add 5 cups of water and cook till the dal is nicely done.
Mash the dal with the back of a ladle until it is creamy with some.
In another pan, add the remaining ghee.
When the ghee is hot, add the cumin seeds.
When the cumin seeds starts to splatter, add onions.
Fry till they become translucent.
Add tomato puree in the pan.
Fry for 2-3 minutes.
Add grated ginger and garam masala.
Cook for another 2 minutes.
Mix the dal in the pan.
Add butter and cream and cook for 2- minutes.
Add kasuri methi and cook for another minute.
Garnish with fresh cream and coriander.
Serve hot with naan.
Soak the dal and rajma for at least 8-10 hours.Adding a little bit of chana dal makes the Dal Makhni very creamy.If you have a slow cooker, use it to cook the dal. Slow Cooker Dal Makhani will be even creamier.Grating the onion instead of chopping with make sure the pieces do not come in your mouth and the onion gets dissolved with the dal while cooking.I used very finely chopped onion though.I always use canned tomato puree to make Dal makhani as the flavors are more intense in it.Adding a little plain yogurt whisked with some all-purpose flour makes this dal even creamier.You can also smoke the dal using coal to get the Dhaba style smoky flavor. Just heat a charcoal piece until it is red hot. Keep a small bowl over the dal and keep the coal piece on it. Drizzle a teaspoon of ghee on the hot coal and immediately cover the lid of the dal. Let the smoke soak in the dal. Remove the lid and discard the coal. Heat the dal once again before serving.Garnish this Dal Makhani with some fresh cream drizzled on top and a sprinkle of chopped fresh coriander.