• Soak the urad dal and kidney beans preferably overnight or atleast for 6 hours in 2.5 cups of water. Boil it in pressure cooker for about 6-7 whistles with 2 cups of water on medium flame or until it is cooked thoroughly but not mushed. Leave it aside once boiled.
• Take oil in a pot on medium heat. Once the oil heats up add the cumin seeds. Let them splutter.
• As soon as cumin seeds splutters, add the ginger, garlic, green chili paste followed by onions. Stir everything and let it cook for few minutes until the onions have softened up.
• Add the tomatoes, cook them for few minutes and add all the dry spices like red chili , turmeric, coriander powder, along with garam masala and stir everything well. Add salt as per your taste.
• Add the boiled lentils along with the water they were boiled in the pot as well. Mix well.
• Add the kasuri methi and cream. Add water more water if needed. Mix it well and let it simmer for few minutes until it has nice consistency.
• Serve it with cilantro , lemon and a dollop of ghee.

For the Smoky flavor

• Very carefully, heat the charcoal with the help of tongs on the flame directly on stove until it looks little bit greyish in color and hot. Place that piece of charcoal in a small heatproof bowl that can fit into the pot of lentils we just made. Immediately pour ghee into the charcoal, be very careful as it will start fuming. Cover the whole pot with a lid or foil to trap the smoke. Leave it like that for at least 10 minutes. When you are ready to serve, take out the bowl with charcoal. Discard it. Serve the dal makhani with garnishes alongside naan, roti or rice.