soak urad dal and Rajma in water for 8 to 9 hours. Drain and clean them well ,pressure cook with three and half cup water until soft you should be able to Smash urad dal in your hands
melt butter in a pan add bay leaf, all the whole dry spices except nutmeg and roast until aromatic
add chopped onions and saute until golden brown. Add ginger garlic paste and green chillies saute until raw Aroma goes away
add tomato puree, red chilli powder and nutmeg, mix everything well together. Saute until fat starts leaving the sides
add cooked Dal, rajma with water and mix well .Add 1 cup water if the mixture is dry
Cook on low flame stirring in between until it starts thickening, do lightly mash the Dal while stirring. Add salt and mix well
continue cooking on low flame for another 15 to 20 minutes keep stirring in between else Dal will start sticking to the bottom of the pan; now add kasuri Methi and cream ,mix well .Dal should have medium consistency it should neither be too thick nor thin
Heat a small charcoal. Burn It evenly on all sides using tongs ,place in a small bowl add half teaspoon oil and place this bowl inside the Dal Makhani Pan .Ccover with the lid tightly and keep it aside for a minute
remove the bowl from the Dal. Garnish Dal with coriander leaves and half teaspoon cream serve hot with rice, roti or naan