Wash and soak the whole urad dal and rajma overnight.

Pressure cook the soaked dals in 2 to 3 cups of water for 4 to 5 whistles and simmer for 10 minutes; slightly mash the dals and keep aside.

Puree the tomatoes using a mixer grinder and keep aside.

Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee.

Add the cumin seeds and let it crackle.

Add the tomato puree, green chillies and cook for 2 minutes.

Add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top.

Add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes.

Add the milk (optional) and let the dal boil.

Once the Dal Makhani reaches your desired consistency, switch off the flame.

Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream.

Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner.