Wash and soak sabut urad overnight in plenty of water with pinch of soda. Soak approx. 8-10 hours.
Drain excess water and rinse them in fresh water. Keep aside.
In a pressure cooker, add dal, tej patta, salt and 5 times of water (App. 10 cups). Boil till 3 whistles or until the rajma is totally soft.
Heat oil in a kadai. Add cumin seeds, fenugreek (methi daana). When they begin to change color, add grated ginger and chopped onions. Saute till it changes the color to golden.
Add chopped tomatoes (or tomato puree) and sauté on high flame. Add red chilli powder, daal makhani masala of your choice. Add 1 teaspoon ghee in it while sautéing.
Now add this masala in your cooked daal. Add salt as per your taste if required. Now add 1 teaspoon butter and milk/malai.
Cook daal on low flame for 15 minutes. Turn off the gas.
In a small pan, Add 1 teaspoon ghee/ butter. Heat it. Turn off the gas and add 1 teaspoon dal makhani masala and immediately add in the dal and close the lid of pressure cooker.
Stir and add cream on top while serving dal makhani.
Enjoy with chapatis or naan.