Add urad dal and rajma to a large bowl and rinse them rubbing very well. Drain and repeat the rinse thrice. Soak in 4 cups of water, overnight. Later drain, rinse well and drain again.

Pour 4 cups fresh water to the dal and pressure cook for 10 whistles on a medium heat or in the instant pot for 20 mins (high pressure). If you don’t have a cooker, cook in a heavy bottom pot until soft and tender, adding more hot water as needed.

Both urad dal and rajma must cook down very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup hot water and continue to cook for another 3 to 4 whistles on a medium heat.

Heat a heavy bottom pot with ghee. Add the whole spices if using and let them sizzle for a minute.

Stir in the onions and saute until golden, for 7 mins. Stir in ginger garlic paste and saute for 1 minute until aromatic.

Pour the tomato puree and cook for 3 to 4 minutes. Stir in salt, chili powder & garam masala. Saute well until the masala smells good and turns thick, for 4 to 5 mins.

Mash the cooked urad dal slightly and pour it along with the stock (lentil cooked liquid). Pour 1 cup hot water & mix.

Cook on a low flame until the dal becomes thick, stir often in between to prevent burning the bottom. After 60 mins, the dal thickens.

Add another ½ to 1 cup hot boiling water and continue to cook until really thick. (This takes another 30 mins. Totally cook for about 90 mins from the time you added the cooked dal to the pot. The cook time may vary depending on your pot and stove)

Crush kasuri methi in your palm and add it. Also pour the cream. Stir and cook again for 6 to 8 mins until it becomes thick and creamy. Taste and add more salt or garam masala if needed. Add butter and mix well.

Place a small piece of foil or an aluminum foil cup or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot, for 3 to 4 mins. Then place it on the foil/cup kept over dal.

Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking.

Garnish dal makhani with more butter or cream & serve with fluffy Basmati rice or naan.

Heat ghee in the instant pot and add onions. Saute until they turn golden, for about 5 mins.

Stir in the ginger garlic paste and saute for 1 minute.

Add the tomato puree, red chili powder, garam masala and salt. Saute for 3 to 4 mins and add the soaked & drained lentils.

Pour 3 cups water and pressure cook for 30 mins. Wait until the pressure drops, for about 15 mins and open the lid.

Mash some of the urad dal, not rajma and press saute mode. Pour 1 cup hot water, mix and continue to cook on saute mode for 12 to 15 mins (switch bet low saute to med saute & vice versa as required)

(Optionally if you want you may add 1 more cup hot water & cook for 12 to 15 mins more – I found this way it tastes exactly as the stovetop version)

Taste test and adjust salt. Stir in the crushed kasuri methi, cream and more garam masala if you want. Add the butter and turn off.