To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight.
Drain the water and wash thoroughly at least for 5 to 6 times.
The best way to make sure that it is purely washed, is that you can see clear water after washing them.
In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes.
When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch.
You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely.
If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required.
Now heat a thick bottomed pan add 3 tablespoons butter in it.
Add cumin seeds and fry them until you see them into golden brown colour. Once cumin seeds are golden brown, then add chopped onions.
After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger.
After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture.
Now add cooked lentils and simmer for 12 to 15 minutes. Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking).
Cook for another 5 minutes. Now creamy Makhani daal is ready to serve.
Garnish with fresh cream & butter and serve hot. Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal.