Dal Makhani

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  Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
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  Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three to four whistles.
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  Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
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  Heat oil and butter in a heavy bottomed non-stick pan. Add cumin seeds. When they begin to crackle, add ginger, garlic and onion and saute till golden brown
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  Add the remaining red chilli powder. Now add slit green chillies, tomato puree and saute on high flame till you observe the butter oozing out from all the sides.
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  Add the cooked dal and rajma. Add broiled and crushed Kasoori methi. Add some water if the mixture is too thick. Keep stirring the dal in order to prevent it from sticking to the pan.

To make the Dhaba tadka mix

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  Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa.
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  Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices.
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  Add Dhaba tadka mix and adjust salt. Simmer on low flame till the dal and rajma are totally soft and well blended. Sprinkle garam masala powder.
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  Serve hot garnished with finely chopped fresh coriander leaves, ginger julienne, dollop of home-made white butter. Lace it with fresh cream.