Clean, wash and soak the whole urad and rajma overnight in 3-4 cups of water.

Pressure cook the soaked urad dal and rajma, with 2 cups of water and 1 teaspoon salt, until daal becomes tender.

Allow the steam to escape before opening the lid.

Mash the dal and keep aside.

In a heavy-based deep pan heats the butter and add the cumin seeds, when cumin seeds crackle, add the bay leaf, cinnamon, cloves, cardamoms and peppercorns.

Add green chilli, ginger saute for a minute over medium heat.

Add tomato pulp, turmeric powder and coriander powder, and cook over a medium flame till the mixture leaves oil.

Now add the daal, salt and little water if required and cook for 15 minutes.

Add the fresh cream and mix well, and cook for 2 more minutes.

Add crushed kasoori methi mix well, and cook for 2 minutes.

Dal makhani is ready to serve.

Garnished with coriander and serve hot.