Rinse and soak Urad dal and razma overnight in 5 cups of water.
Drain and rinse again.
dry roast Fenugreek seeds , 1 tsp Cumin seeds and Hing till you gets an aroma . grind the mixture.
Boil Urad dal and kidney beans together in 4 cups of water with salt, ginger, garlic, black Cardamon, Bay leaf and the above fenugreek mixture and pressure cook for 8-10 whistles or till both the dal is soft and cooked completely.
Mash the dal with the back of t he ladle.
Heat butter in a a pan and add 1 tsp of cumin seeds when they start to splutter, add onion and saute till they become golden in color.
Add tomatoes and saute for 3-4 minutes.
Now add red chilli powder, coriander powder, Garam masala Powder and saute till the tomatoes are cooked.
Add this tempering to the cooked dal and cook on high flame for 2 minutes.
Stir very well and simmer the dal makhani uncovered on a low flame.
Once the dal makhani has begun to thicken, check the salt and add according to taste.
Stir and continue to cook on low flame. you can add more water if the gravy looks thick or dry. The longer you keep dal on simmer , the better it tastes.
Keep it on simmer for at least 30 minutes . keep on stirring at intervals.
When the gravy has thickened add cream . Stir the cream very well .
Dal makhani is not too thick or too thin it has a medium consistency. switch of the flame.
Serve Dal Makhani garnished with cream and coriander leaves.