Wash whole urad dal and rajma under running cold water or rinse with cold water for 4-5 times or till you see clear water.

Soak them in enough water for 8 hours or overnight.

After the soaking time, they will get double in size. Discard the soaking water.

Take them in a pressure cooker with fresh 1 ¼ cups of water. Close the cooker with lid and put the weight on.

Let it cook for 10-12 whistles on medium heat. It took me about 12-14 minutes.

Let the pressure go down by itself then open the lid. It should cooked well and soft. If it is not cooked, then add little more water and cook for few more whistles.

Now heat the butter and oil in a pan on medium heat.

Once hot add whole spices. Saute for a minute or so. You will get nice aroma of the spices.

Then add chopped onions and mix.

Saute for few minutes or till they turn translucent or light pink and soft.

Now add ginger paste, garlic paste and chopped green chilies. Mix and saute for 30-40 seconds.

Now add tomato puree. Cook till all the moisture evaporates and it becomes thick paste.

Then add red chili powder, mix and cook for a minute.

Let it simmer for 5-7 minutes. Do stir in between and make sure that dal is not sticking to the bottom of the pan. While simmering if needed, you can add more water.

Now add crushed kasoori methi and garam masala. Stir well.

Add cream. Mix well and cook for a minute and turn off the stove.

Lastly add chopped coriander leaves and mix.

You can serve the dal and skip the below dhungar method. But for smoky, restaurant style taste go ahead smoke the dal.

Take small piece of charcoal and heat up on open flame with the use of tongs. Heat it till it gets red hot.

Put the a small katori or bowl in the middle of the pan. Place the hot charcoal in the bowl.

Drizzle ½ teaspoon of ghee on charcoal. You will see smoke will come out.

As soon as you drizzle, charcoal begins to smoke, immediately cover the pan to trap the smoke. Keep it covered for 1-2 minutes only. For more smoky flavor you can keep it for longer.

Then open the lid, remove the bowl with the help of tong.

It is ready to serve