In a pressure cooker, add soaked dal, kidney bean, water, and salt.
Close the lid of a pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 8-10 minutes.
Open the cooker, and mash the dal with a spatula to get the velvety texture.
Heat pan with oil and butter. Saute with cumin seeds, bay leaf, cinnamon stick, cardamom green, and cloves.
Add onion, fry till it is translucent in color.
Add ginger-garlic paste and cook for 30 seconds to 1 minute or till the raw smells gone.
Add tomato puree, cook for 3-4 minutes on medium to low flame.
Add red chili powder, turmeric powder, salt, and Garma masala powder. Mix it well and cook for another 2-3 minutes.
The spices are ready to mix in the dal.
Add cooked dal in the wok, mix it well.
Add fenugreek leaves and 1/ 2 tsp garam masala powder. Mix it well. Cook covered on medium-low flame for 2-3 minutes. Switch off the stove.
Add cream and mix it well.
Add chopped coriander leaves. Delicious homemade dal makhani is ready to serve. Serve hot with Naan or chapatti.