I generally soak urad dal, rajma and beans atleast 24 hours and then pressure cook them
Add more cream if preferred. It can be slightly reduced also but dal makhani turns out better with atleast the amount mentioned in the recipe
Adjust spices as per your taste
Dal Makhani tastes better as it sits, can make it ahead of time
To get the authentic restaurant/dhaba flavour, use the
dhungar method. Keep a clean small bowl, keep a heated piece of charcoal, drip on little ghee and cover, this will render the smoke flavour to the dal