Ingredients:
Rajma Daal 25gms or 1/4 Cup
Black Gram Dal 100gms or 1 Cup
1/2 Cup Desi Ghee (clarified butter)
2 large Onions, chopped
1/2 pod Garlic, crushed
1 inch Ginger, crushed
Salt to test
1 teaspoon Red Chilli Powder
2 Green Chillies, deseeded and chopped
1/4 Teaspoon Turmeric Powder
1/2 Tablespoon Coriander Powder
1 teaspoon Garam Masala
1 inch Cinnamon stick
3-4 Whole Cloves
1 Bay Leaf
2 whole Cardamom
1 Cup Tomato Puree
Water: 2 Cups

Instructions:

Soak Rajma and Black Daal overnight.
Put the some water in pressure cooker and boil,
add the washed Daal to it.
Add little 1/4 cup ghee, pinch of salt, 1/2 tsp of the haldi powder and ½ of the red Chilli powder.
Cook for 10 to 15 minutes or till the Daal is well cooked and started melting.
>Now, heat rest of the ghee in a Wok or Kadai and add bay leaf, Cinnamon, Green Cardamoms and Cloves
Add Onion and fry till translucent
Add crushed ginger and garlic and sauté for few minutes, by now Onions should be golden brown
Add chopped green chillies, salt and Garam Masala
Add Tomato Puree and cook for another 2-3 minutes
Sprinkle little water if the spices burn at the bottom of the wok
Now add Cooked Daal and fold well in the spices mix and let it simmer for 2-3 minutes
Adjust salt and your Daal Makhani is ready to serve