Scrub and wash the urad dal well. In a deep bowl add washed dal, rajma, and chana dal. Soak with enough water for 8-12 hours or overnight.
Drain the soaked water and add the dals to a pressure cooker.
Add whole spices - bay leaf, cloves, cinnamon, black cardamom, green cardamom.
Add 1tsp oil, 1 tbspn kashmiri red chili powder, and 3 cups water. Pressure cook for 5-8 whistles till the dal is mashable.
Allow the steam to escape and open the lid. Check if the dal is cooked. If not, add more water and pressure cook for some more time.
Remove the whole spices and mash the dal with the back of a ladle or potato masher. Keep aside.
Heat oil and ghee in a pan. When hot add a pinch of hing.
Add homemade tomato puree or store-bought tomato puree, ginger garlic paste, salt, and 1 tbspn kashmiri red chili powder. Cook till oil separates.
Now, add the cooked dal and give a good mix.
Mix well and cook for 10-15mins till the dal thickens. Stir and mash the dal at regular intervals.
Add milk and mix well.
Simmer (cook on low flame) for 10-15 mins. Keep stirring at regular intervals as dal will stick to the bottom of the pan.
Mash the dal with a masher or back of a ladle. Adjust the consistency as per your choice. Cook for more time if you like thick consistency or add more milk if you like thin consistency.
Add crushed kasuri methi, and tomato sauce/ketchup. Give a good mix.
Taste for salt and add if needed.
Dal Makhani Restaurant style is ready to relish. Garnish with 1tbspn cream and serve.