Dal Makhani (Restaurant Style, Pressure Cooker)

Steps

1. Soak the urad dal and kidney beans in water for at least 8 hours or overnight.
2. Drain the soaked dal and beans, then transfer to a pressure cooker with 3 cups water and salt.
3. Pressure cook for about 5-6 whistles, or until the dal and beans are completely soft and mushy.
4. Heat ghee in a pan and add the bay leaf.
5. Add the finely chopped onion and sauté until golden brown.
6. Add ginger-garlic paste and cook until the raw smell disappears.
7. Add the chopped tomatoes, turmeric, coriander powder, cumin powder, and chilli powder; cook until the tomatoes soften and the oil separates.
8. Add the cooked dal and beans along with their cooking liquid to the masala.
9. Add 1 cup water as needed, adjust salt, and simmer for 15-20 minutes, mashing some of the dal to thicken the gravy.
10. Stir in the fresh cream and simmer for a few more minutes.
11. For the tempering, heat ghee in a small pan, add hing and kashmiri red chilli powder, and immediately pour over the dal.
12. Sprinkle garam masala if using, garnish with chopped coriander leaves, and serve hot.