Press the SAUTE button of Instant Pot. When it says HOT, add ghee to the pot. When the ghee is hot, add cardamoms and bay leaves and saute for 4-5 seconds.
Add onions and saute for 8-10 minutes until they are pinkish in color.
Now add ginger-garlic paste and fry until onions turn lightly browned (6-7 minutes), stirring frequently.
Add tomato puree, red chili powder, cumin powder, and ginger, and saute for another 2-3 minutes.
Add the soaked lentils and kidney beans to the pot along with water and salt to the pot and stir well.
Close the lid and set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK and set the timer to 35 minutes on HIGH PRESSURE.
Once the timer goes off, do a natural pressure release for 10 minutes. Open the lid of the pot and mash the lentils very well using the back of a ladle or a potato masher until they are creamy.
Press CANCEL and then press SAUTE. Cook the dal for 8-10 minutes and keep mashing it as you go. Add some water if the dal is thick for your liking.
Add butter, cream, Kasuri methi, and garam masala to the pot and mix well. Cook for 2-3 minutes.
Check for salt and add more if needed. Garnish with some cream and crushed Kasuri methi and serve!