Soak rajma in water overnight. Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.1
Mash and boil again for 15-20 minutes and add curd and cream to the daal.2
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.3
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.4
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.5
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.6
Sprinkle garam masala powder and garnish dal makhni with coriander and add butter.