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.

step 1

Add onions and saute for 8-10 minutes until they are pinkish in color.

step 2

Now add ginger-garlic paste and fry until onions turn lightly browned (6-7 minutes), stirring frequently.

step 3

Add tomato puree, red chili powder, cumin powder, and ginger, and saute for another 2-3 minutes.

step 4

Add the soaked lentils and kidney beans to the pot along with water and salt to the pot and stir well.

step 5

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.

step 6

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.

step 7

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.

step 8

Add butter, cream, Kasuri methi, and garam masala to the pot and mix well. Cook for 2-3 minutes.

step 9

Check for salt and add more if needed. Garnish with some cream and crushed Kasuri methi and serve!

step 10