Soak sabut urad & rajma overnight in three cups of water.
Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.
Take a kadhai on medium flame, then heat the ghee and add bayleaf and cumin seeds.
Once the cumin seeds crackle add ginger-garlic paste and stir for sometime.
Add onions and fry until it turns light brown.
Add green chilli and tomato puree and stir for sometime.
Add turmeric powder, red chilli powder, coriander powder cumin powder and garam masala powder. Cook the masalas for a minute.
Once the masala start releasing ghee from sides and cooked dal and give a good stir.
Adjust the consistency by adding 1cup of water or as required.
Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
Add fresh cream and mix well.
Top up with fresh coriander leaves.
Tempering_Recipe:Heat tadka pan and add ghee. Once its begins to melts add hing.
Add red chilli powder. Fry for 2-3 seconds.
Add immediately pour the tempering over dal makhni and mix well.
Serve Dal Makhni with naan, parantha or jeera rice.