Method
1. Soak whole black lentils and kidney beans overnight, or for at least 6-8 hrs
2. Pre-heat the inner pot - Sauté, Normal
3. Then add ghee, butter and onion to the inner pot
4. Sauté - Sauté, approx 5 min
5. Then add tomato and tomato purée to the inner pot
6. Sauté - Sauté, approx 7 min
7. Then add kashmiri chili powder, garam masala, ground coriander and fenugreek leaves to the inner pot
8. Sauté - Sauté, approx 2 min
9. Then add urad daal and dried kidney beans to the inner pot
10. Add spices to the inner pot
11. Close and lock the lid and turn the steam release handle to Sealing
12. Pressure cook - Bean, High, 30 min, then allow natural pressure release
13. Remove lid
14. Close and lock the lid and turn the steam release handle to Venting
15. Cook while stirring occasionally - Slow cook, Normal, 2 hr
16. Mash with potato masher
17. Add single cream and butter to the inner pot
18. Serve