Firstly, wash ¾ cup black urad dal and ¼ cup rajma.

Soak in water for at least 5 hours or overnight.

Take the soaked dal to the pressure cooker. Add 2 tbsp chana dal, 1 inch of ginger, and 5 cloves of garlic.

Also add ½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt and 2 tsp oil.

Pressure cook for 6 whistles, adding 3 cups of water.

Make sure to cook only 90% of the dal, as the remaining cooking will happen in the kadai.

In the kadai, heat 2 tbsp oil and 1 tsp butter. Add 1 tsp cumin, 1 bay leaf, ½ tsp cloves, 1 inch cinnamon, ½ javetri. Sauté till the spices turn aromatic.

Now add 1 onion, 2 tbsp ginger-garlic, and 2 chillies, and sauté till the onions turn golden brown.

Keeping the flame low, add 1 tsp chilli powder, ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder and pinch hing. Sauté on low flame till the spices turn aromatic.

Add 2 more tomatoes and cook until the tomatoes soften and the oil separates from the sides.

Add in cooked dal and mix gently.

Adjust the salt and consistency.

Cover and simmer for 15 minutes, or until the dal is cooked completely.

Mash the dal slightly to get the desired consistency.

Now add 2 tbsp of cream, 2 tbsp of coriander, and 2 tbsp of kasuri methi. Mix well.

Finally, top with cream, butter and enjoy Dal Maharani Recipe with rice and roti.