• Soak lentils(Urad dal) and kidney beans(Rajma) overnight in a big pot for 8-9 hours.
  
• Now wash it with water and put it in the cooker, add 3 cups of water salt, and turmeric to it.
• Allow 10-15 whistles to come on high flame, then slow it down and let it come for 3-4 whistles. It has to be cooked till the lentils and kidney beans are completely cooked, cook it like radar. Do not separate its water.
• Now grind tomatoes in a mixing jar.
• Now heat ghee/butter in a pan, now add all the asafoetida and cumin seeds.
• After frying for 1 min, add onion to it, then add ginger garlic paste, and green chilies to it.
• Cook the onion till it turns golden brown.
• Now add tomato puree to it, add red chili and let it cook on low flame.
• Now put nutmeg in it.
• Cook till the spices are cooked well, and the ghee does not leave.
• Now add lentil rajma to it, and add water as required.
• After adding salt, let the dal cook on low flame. Keep stirring it in between so that the dal does not stick to the bottom.
• If the gravy looks thick, then add more water, the more you cook it on low flame, the more the taste will increase. I cook it for about 25 minutes on low flame.
• After this add garam masala, Kasturi methi, and amchur.
• Lastly add cream.
• Now the coal will smoke, if you want then do not do this step.

Dhungar method of Dal Makhani

• Keep the coal in the gas and heat it till it becomes red, turn it around, and heat it.
  
• Now put this piece of coal in a small bowl, and add tsp oil.
• Now immediately place this bowl on the lentils(dal) and cover it for 1 minute.
• The smoky flavor of coal will come well in the dal.
• Serve the dal hot by adding coriander and cream on top.
• Dal goes very well with steamed rice, naan, and tandoori roti.