Soak urad dal and rajma in enough water for 10-12 hours. Later drain the water.
Rinse both of them in the running water for a couple of time.
Drain again and put dal and rajma in the pressure cooker and add 2 glass of water and ½ teaspoon salt in it.
Pressure cook for 5-6 whistles on high flame.
After opening the cooker check that the rajma and dal are cooked and softened properly. If it is raw then again, add ½ glass water and pressure cook it for 1 or 2 whistles more.
Keep the cooked rajma and dal aside for later use.
Heat the kadhai and add ½ teaspoon cooking oil and butter in it.
Add ½ teaspoon cumin seeds. Cook it until it turns light brown.
Add green chillies and ginger in it. Cook it until its raw flavour goes away.
Now add onion in it. Cook it until it turns golden brown.
Add ½ cup of tomato puree and mix it properly. You can use ready made puree or simply chop the tomatoes and blend to a smooth puree.
Add ¼ teaspoon turmeric powder, 2 teaspoon coriander powder, 1 teaspoon red chilli powder, salt as per taste.
Cook it until its raw flavour of masala goes away. And when masala will cook it will lose oil from the sides.
Now, add 2 teaspoons dal makhani powder.
Add boiled dal and rajma in it. And mix it.
Cook it for 10-15 minutes in low flame.
Then add 1 teaspoon garam masala in it.
Now cook it at least 1 hour on low flame so that the real flavour and texture will come.
Add 3 tablespoon cream in it. And mix it.
Garnish it with green coriander.