Daal Makhani - Black Gram Dal

This dish was my favourite at restaurants. I wanted to learn it . Thanks to Sulbha Phanesekar, I could make this dish.

Things we need
Black Urad Dal - 1 cup
Rajma - - little less then 1/4 cup
Onions - finely chopped
Tomatoes - ground well
Ginger Paste (or ginger garlic paste)
Bay Leaf - 1
Cumin Seeds - 1 tbsp
Chilli Powder - 2 tbsp
Turmeric Powder - 1 tbsp
Garam Masala - 2 tbsp
Dried Kasturi methi leaves
Milk - 1/2 cup (or cream)
Butter - 3/4 of a stick (7 to 8 spoons )
Oil
Salt
Soak the urad dal & the rajma bean over night. Pressure cook for 3 whisltles . Drain the water from the cooked dal & keep it aside. Mash the dal well.
In a kadai take a little oil, when it is hot, add cumin seeds, bay leaf, then the onions. Fry them well. Add a little butter & ginger paste, tomatoes and fry them well till the raw smell goes away. Then add turmeric, chilli powder , garam masal powder & saute them. To this add the drained water we took from the dal, the remaining butter & allow it to boil. Add the cooked dal & salt to this& stir well. Cook in slow flame for almost 20 mins. If needed add a little water. It should be a semi solid. But don not add too much as we need to add milk.
When done, add the crushed & dried kasturi methi leaves & finally the milk (or even cream).
Its is very yummy with chapatti.