Soak the black urad daal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They easier absorb the flavors and cooking time is reduced.

Press the sauté button on the Instant Pot, once heated, add the oil or butter and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add all the ingredients listed under Makhani sauce. Stir well and let it cook for 3-4 minutes while stirring. Cancel Sauté. Your quick Makhani sauce is ready.

Add the lentils and beans to the pot with Makhani sauce , add 1 cup of water and mix well. Close the lid, place the valve on sealing and press the Bean setting. Takes about 30 minutes at high pressure once InstantPot comes to pressure. Once it’s done cooking and beeps, let it NPR ( natural pressure release)

When the silver pin drop, open the lid. Mash the beans slightly with a spoon to get the thicker consistency.

Stir well. Crush some dried fenugreek leaves in your pinch and mix well. garnish with cilantro and dried fenugreek leaves if desired.

Serve with rice of your choice, any choice roti , quinoa or couscous. You can just eat bowlful like a chili with variety of toppings also.