clean the urad dal, chana or rajma and soak the for 8 hours or all night in water.
Strain the water from the soaked dal, wash them again with fresh water and put them into the cooker with baking soda, salt and 21/2 cup ,
close up the lid of the cooker and pressure for upto 1 whistle. After the whistle blower down the flame and heat the dal for another 5-6 minutes. Turn off the flame.
Peel, wash and cut the tomatoes, green chilli and giger.
Put them into the mixer. Take a small piece of ginger and grate it or cut into small pieces and put it in a separate bowl and make a paste
Heat oil in a pan and tamper the heeng and cumin seeds into it. Now add turmeric powder, coriander powder and red chilli to it and roast the masala for a while. Put tomato paste and cream into the masala and roast it.
Mix dal into the roasted masala and pour water into it according to your ideal consistency of the curry.
Once the water start to boil boil the dal for another 3-4 minutes. Turn off the flame.
Mix garam masala and coriander leaves in the dal.
Dal Makhani is ready now, garnish it with coriander leaves and butter and serve them with naanand chapathi.