Maa ki dal

Sabut urad - 1cup
Rajma -2tb sp
Tomatoes puréed 1
+tomato puree(Dabur) 100 gms
Onion-1
Ginger-2" piece
Garlic-5-6 cloves
Salt
Jeera-1 tsp
Hing pinch
Red ch pd
Garam masala
Dal makhani masala-2tbsp
Butter-3tbsp
Milk 150 ml or cream

Method
- soak dal and rajma overnight
-pressure cook dal rajma with 3-4 cups of water and salt , till soft
-open the lid and keep cooking on slow heat , add more water when required
-add Dabur puree and keep cooking
-now add milk (add cream for rich makhani dal)
-simmer on low heat till you get creamy consistency
- if required mash the dal  little with a ladle
-add dal makhani masala

-For tempering

 -heat butter ,add jeera hing and chopped onions and fry till transfer ant
  -add ginger garlic and keep frying till onions are golden brown
  -add the puréed tomatoes and ch pd
   -when ghee separates ,mix with dal
    - add Garam masala
    - garnish with little butter and coriander leaves