When you see that the spices are cooked and the dal is too then take the dal (you can transfer it to a bowl first) and transfer it in the tadka pan.
After that mix all the ingredients well and gently simmer the dal for 10 mins on low heat.
After 10 mins take out the bay leaves from the dal and continue cooking. The reason we took out the bay leaves because all the flavor is mixed in the pan and we can take it out now.)
Till now you could smell the aromatic flavor of the delicious Dal makhani so quickly add 1 cup of milk in it for the creaminess we need. After you add the milk let the dal simmer for another 10 minutes.
After the 10 minutes your Dal Makhani is ready to be served so very quickly add the last ingredient that is butter in it and stir well until the golden goodness is mixed with our luscious Dal Makhani.
Add 1 teaspoon of garam masala and a teaspoon of Kasoori Methi. Patience, we are almost there. Now, cook the Dal Makhani for another 3-4 minutes and tada! Your savoury mouth-watering delicious Dal Makhani is ready to be served.
What I have learned through my years of experience is that the more we allow the dal to cook in the recipe, the better it tastes. Also one should always wash the dal or kidney beans till the water runs out clean. This way there will be no dirt left in the dal or kidney beans.