Clean, wash and soak of black lentils and kidney beans in enough water overnight.
Place the inner pot and switch on the IP. Press Sauté button and allow it to heat. Once the IP displays Hot, add butter and ghee together and heat
Add cumin seeds and allow it to crackle.
Add chopped onions and sauté until soft and pink.
Add 2 chopped tomatoes and sauté for 1 minute.
Add 1 tsp ginger paste and 1 tsp garlic paste and mix. Sauté for 1 minute or until raw smell goes off.
Add red chilli powder and tomato puree and mix. Sauté for another 1 minute.
Drain the water and add soaked rajma dal mixture, chopped ginger, chopped garlic, salt to taste and bay leaf, mix.
Add 3 cups of water and mix.
Close the pot with lid, with vent in sealing position, cancel the Sauté mode and press Manual/Pressure cooker mode. Set the timer to 30 minutes on high pressure.
After the IP beeps, allow the pressure to release naturally for 10 minutes and then carefully quick release.
Open the pot and mash the cooked dal with back of the ladle or potato masher to break some of them partially.
Add cream and garam masala powder and mix. Switch on the Sauté mode and simmer for 15-20 minutes.
Ensure the stirring of the dal in between to avoid anything getting stuck as the bottom. Dal will thicken gradually.
Add kasuri methi and simmer for another minute or 2.
Delicious creamy dal makhani is ready to serve, garnish with cream, dish out and serve.