Dal Makhani

Soak one cup urad dal

And the handful of rajma overnight 

Next day boil along with some salt and Haldi and grated  ginger 

It should be very soft . (like 7 or 8 whistles )

Then heat ghee a big spoon 

Add

Zeera 

Hing

While spices ( bay leaf, Laung, Badi Elaichi , this is optional )

Then add coarse grind tomato and ginger 

And let it cook

Add dry spices, Kasoori methi and let it cook for a min 

Add dal and let it come to a roaring boil 

Reduce the heat and cook for a few mins 

Adjust water when u add dal

Then add cream 1/4 cup 

And mix it quickly and switch off the flame 

U can add Dhaniya and lemon if u desire 

We add butter before serving in top