Soak the Lentils and Beans: Rinse and soak urad dal (black gram) and chana dal or rajma (kidney beans) in water for 8 hours or overnight.

Boil the Lentils: Drain the water, rinse the lentils, and add them to a pressure cooker. Add baking soda, salt, and 2 1/2 cups of water (three times the amount of lentils).

– Cook under pressure, then reduce the heat and cook for 5-6 minutes on low flame. Turn off the heat. –

Prepare the Tomato Paste: Peel and chop tomatoes, green chilies, and half of the ginger. Blend them into a fine paste in a mixer. Grate or finely chop the remaining ginger. –

Cook the Spices: Heat ghee in a pan, add asafoetida, cumin seeds, and fenugreek seeds. Once they are roasted, add ginger, turmeric powder, coriander powder, and red chili powder. Stir well.

Add Tomato Paste and Cream: Add the tomato-green chili paste and cream to the pan. Stir and cook until the oil starts to float on top of the mixture.

Combine with Lentils: Once the pressure cooker has cooled, add the cooked lentils to the pan with the spices. Adjust the consistency by adding water as needed. Bring to a boil and let it simmer for 3-4 minutes. Turn off the heat.

– Season: Add garam masala and half of the chopped coriander leaves. Mix well. –

Garnish: Transfer the Dal Makhani to a serving bowl, garnish with fresh coriander leaves, and top with a dollop of butter. –

– Serve: Serve hot Dal Makhani with naan, paratha, chapati, or rice. –