Ingredients:
1 cup whole urad dal
¼ cup Kidney beans
4 cups water(hot)
1 bay leaf
½ tsp turmeric
Salt to taste
½ tsp red pepper
1 Tbsp kasoori methi
1 Tbsp mustard oil
1 cinnamon stick
6 cloves
4 green cardamom
1 large cardamom
1 tsp peppercorns
2 Tbsp ghee
2 Tbsp butter
1 tsp cumin
Pinch of hing
1 cup chopped onion
2 Tbsp ginger, minced
2 Tbsp garlic, minced
1.5tsp coriander powder
¼ tsp turmeric
1 tsp garam masala
2 tsp kashmiri mirch
1 tsp cumin powder
1 Tbsp dal makhani masala
1 cup fresh tomato puree
2 Tbsp butter
½ cup of heavy whipping cream
Methods:
Wash and soak 1 cup whole urad dal and ¼ cup Kidney beans for at least 8 hours or overnight.
Drain and put dal & kidney beans with 4 cups water(hot), 1 bay leaf, 1/2t turmeric, salt, 1/2t red pepper, 1T kasoori methi, 1T mustard oil and spice bag (1 cinnamon stick, 6 cloves, 4 green cardamoms, 1 large cardamom, 1t pepper corns) in an instant pot.
Cook for 25 minutes under pressure and let the pressure come down by itself.
In wok or large frying pan, heat 2T ghee & 2T butter. Add 1t cumin, pinch of hing, 1 C chopped onions, 2T ginger and garlic, minced. Sauté.
Mix 1.5t coriander powder, 1/4t turmeric , 1t garam masala, 2t Kashmiri mirch, 1t cumin powder and 1T Dal Makhani masala with some water.
Add this to the onion mixture.
Add 1C fresh tomato purée. Stir, cover and cook for 5 minutes at medium heat.
Add 2T butter & 1/2C cream and stir.
Take spice bag out of dal in Instant Pot
Now add masala mixture to dal in Instant Pot. Add ½ cup more water and simmer for 30-35 minutes on low sauté mode.
Mash dal with back of a ladle or wooden spatula to create a smooth texture.
Final Tadka
Heat 2T ghee, add 1t cumin seeds, 1t garlic, 1t green chili, and cook until garlic begin to brown. Add 1t kashmiri mirch. Stir for a minute and add the tadka to dal.
Garnish with swirl of cream and cilantro. Enjoy!