Soak the black lentils (urad dal) and kidney beans (rajma) in water overnight or for at least 8 hours. Rinse them well before cooking.

In a pressure cooker, add the soaked lentils and kidney beans along with fresh water. Cook on medium-high heat for about 5 whistles or until they become soft and cooked.

In a separate pan, heat ghee or olive oil. Add the chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell goes away.

Add the tomato puree and cook until the oil separates from the masala mixture.

Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.

Once the lentils and kidney beans are cooked, add them to the tomato-onion mixture. Stir well and let it simmer for 15-20 minutes on low heat.

In a small bowl, mix the nut butter with some water to make a smooth paste. Add this paste to the dal makhani and mix well.

In a separate pan, heat ghee or olive oil for tempering. Add cumin seeds and let them crackle. Then add finely chopped garlic and asafoetida (hing). Sauté until garlic turns golden brown.

Pour the tempering over the dal makhani and mix well. Let it simmer for another 5 minutes.

Garnish with freshly chopped cilantro leaves and serve hot with roti or rice. Squeeze some lemon juice on top for added flavor.