Add the tomato puree to the masala's mix and stir them once. Cover the pan with a lid and cook in low flame for 10 minutes. (Tomato, puree generally tend to spill out bubbling ).
Stir in red chilli powder , cumin powder , coriander powder and the butter ( coz its makhani) to the tomato puree. Cover and cook for another 10 minutes.
Now that the quantity is reduced a bit , flavours of the masala's are into the base gravy , add the water from the cooked dal about 1.5- 2 cups and stir them. Allow it to boil for another 5 minutes in low flame.
Add in the cooked Dal to the tomato puree and gently stir every 5 minutes in low flame. Cover and cook for atleast 30-45 minutes. Remember to stir every 5 minutes as the dal can stick to the bottom of the pan.
Once the desired consistency is achieved , add in Fresh cream and stir well. Cook for 5 more minutes and turn of the flame.
Rub pan toasted Kasturi methi in your palm and sprinkle them before serving.
Serve Dhaba Style Dal Makhani with Nan( Indian Flat bread), Roti or Rice.
Soaking Urad Dal is not required for this process. Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame. If water from the cooked Dal is not left over, Add regular tap water. Longer the dal simmers in the tomato gravy, flavors are spendid. If Whole Garam Masala's are not available, use Garam masala powder.