Instant pot version

• Meanwhile chop the onions, garlic and tomatoes really small
• Now when the instant pot is hot, add oil or Ghee and then add the cumin and fennel seeds
• Once it splatters add in the bay leaf, cinnamon stick and the slit green chills.
• Add in the grated ginger, turmeric, coriander powder and chilli powder. Make sure not to burn the masalas.
• Now add in the chopped garlic , onions and salt and let it cook for 2-3 mins.
• Then add in the tomatos and give it all a good mix. let it cook for 2 mins
• Now add in the soaked Whole Black gram and red kidney beans.
• Add required salt and close the lid.
• Set the instant pot to Chilli/Bean mode and cook the mix till it is well done
• The dals should mash when pressed between fingers
• Now again turn to the saute mode and add the garam masala and the coriander leaves and give it a stir for a 10-15 min.
• This allows the dal to thicken more and brings the creaminess from the urad dal
• Crush some kasoori methi and add coriander leaves
• Turn off the heat and garnish it with drip of cream, and butter and serve it hot Roti, naan or rice
• To get a smoky flavor heat some coal in fire till is red hot and burns evenly. now place the hot charcoal in a bowl and pour oil on top of the charcoal. Smoke comes out of the hot coal. place this bowl in the dal and close it for 2-3 minutes. of course this is optional for added flavor