Soak The Lentils

• Wash whole urad, rajma, and chana dal with water.
• Soak them together or separately in 3-4 cups of water for 8-10 hours or overnight.

Cook The Lentils

In A Pressure Cooker

• Wash the soaked lentils once again and drain them well.
• Add them to a pressure cooker along with ghee, chili powder, ginger garlic paste, salt, and bay leaves.
• Add 3 cups of water and stir well. Close the lid of the cooker.
• Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 20 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid and mash the dal with the back of a ladle or a potato masher until creamy. 
• Heat the lentils on medium heat until it starts to bubble.
• Add Kasuri methi, garam masala, butter, heavy cream, and ginger juliennes and mix well.
• Cook for 5-6 minutes, stirring frequently.
• Add some more water if the dal is too thick.
• Check for salt and add more if needed.

In An Instant Pot

• Follow the steps until adding bay leaves to an instant pot.
• Add 2.5 cups of water and stir well. Close the lid of the pot.
• Press PRESSURE COOK and set the timer to 20 minutes on HIGH PRESSURE. The instant pot will take some time to build the pressure and the timer to start. 
• Once the timer goes off, let the pressure release naturally for 10 minutes. 
• Release the remaining pressure manually by moving the vent to the venting position. Use a spoon to move the vent to prevent steam burn off the fingers.
• Open the lid and mash the dal with the back of a ladle or a potato masher until creamy. 
• Press SAUTE and heat the dal until it starts to bubble.
• Add Kasuri methi, garam masala, butter, heavy cream, and ginger juliennes, and mix well.
• Cook for 5-6 minutes, stirring frequently.
• Add some more water if the dal is too thick.
• Check for salt and add more if needed.

Temper The Lentils

• Heat ghee in a pan over medium heat.
• Once the ghee is hot, add onions and fry until they turn golden brown, stirring frequently.
• Add tomato puree and chili powder and cook for 3-4 minutes. Stir frequently while cooking.
• Pour the tempering over Dal Maharani and mix well.

Do The Second Tempering

• Transfer the dal to the serving bowl.
• Heat butter in a small pan.
• Once the butter is melted, add garlic and fry until it turns light brown in color.
• Switch off the heat and add chili powder and stir gently.
• Immediately pour the tempering over the dal. Serve!