• Wash and Soak the dals together overnight.

The Slow Way

• Add 3 cups of water,Soaked dals along with 1 teaspoon of salt in the instant pot.
• Pressure Cook for 35 minutes.
• At the end of 35 minute, let the pressure release naturally or wait for 10 minutes before releasing the pressure
• Use a masher or a large spoon to mash the dal.
• Meanwhile, add oil/ butter in a pan.Once hot, add cumin and let it splutter.
• Add grated or slivered Ginger and chopped onions saute till the onions are pink and translucent.
• Add the chilli powder. Saute for 20-30 seconds till the chili has released its color.
• Add pureed tomatoes or tomato puree..Add 1-2 tablespoon of water in case the masala is burning or getting dry. Cook for about 10-15 minutes till the oil separates.
• Add this masala to the pressure cooked dals. Add more butter if you wish.
• Select "SLOW COOK" for 3- 6 hours.
• Open every 1-2 hours and check if the dal is sticking to the bottom. Use a mallet to mash some more.
• Add a cube of butter, chopped coriander, slivered ginger and a drizzle of cream.
• Serve hot.

Instant Pot Method

• Heat the instant Pot in SAUTE mode. Add Oil.
• Once hot, Ginger and onions and saute on 3-6 minutes till it's translucent.
• Add the chilli powder. Saute for 20-30 s.
• Give it a mix and add pureed tomatoes or tomato puree. Sauté for additional 5 minutes. Cancel Saute.
• To the inner pot - Add 3 cups of water,Soaked dals* along with 1 teaspoon of salt and half the butter.Select the PRESSURE COOK setting. Pressure cook in SEALED position for 40 minutes.Let the steam release naturally.(if using unsoaked dals, pressure cook for 70 minutes)
• Open the pressure cooker and give it a good mix. Mash some of the dal.
• Add rest of the butter, drizzle cream on top while serving.