Ingredients 

Black urad dal soaked	1 cup
Rajma soaked	½ cup
Chana dal soaked	¼ cup
Oil	3 tbsp
Bay leaf	2 pcs
Cinnamon	½ inch
Cloves	4-5 pcs
Black cardamom	1 pc
Green cardamom	2 pcs
Black pepper	7-8 pcs
Salt	1 tbsp
Red chilli powder	1 tbsp
Turmeric powder	½ tbsp
Hing	½ tsp
Jeera	½ tbsp
Onion chopped	½ cup
Ginger garlic paste	1 tbsp
Coriander powder	½ tbsp
Jeera powder	½ tbsp
Green chilli chopped	1 tsp
Tomato chopped	⅔ cup
Water	as required
Kasoori methi	2 tbsp
Butter	2 tbsp
Fresh cream	2 tbsp
Coriander chopped	1 tbsp

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Method 

In a pressure cooker, add soaked urad dal, soaked chana dal, soaked rajma, green chilli, turmeric powder, bayleaf, cinnamon, black cardamom, green cardamom, black pepper, clove, oil, salt, hing, water and pressure cook it for 4-5 whistles on medium-high heat.

Now heat a pan, add oil, jeera and let it crackle.

Then add chopped onion and saute until it gets golden brown.

Add ginger garlic paste and saute.

Then add turmeric powder, red chilli powder, salt, coriander powder, jeera powder and cook them.

Later add chopped green chilli, chopped tomatoes and cook until it gets mashy.

Then add some water, kasoori methi and cook it for 4-5 mins.

Now, transfer the cooked dal to the pan. Remove whole spices and discard them.

Then, cook the dal on simmer and mash it with the help of masher. It should get smooth consistency.

Lastly add butter, fresh cream, chopped coriander and cook for a minute.

Dal maharani is ready to serve.

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