Madhur Jaffrey'S Instant Pot Buttery Dal

• 1 cup whole urad with skin (also called sabut ma)
• 1/2 cup dried red kidney beans (called rajma in Indian stores)
• Salt
• 4 teaspoons peeled fresh ginger grated to a pulp
• 1 tablespoon crushed garlic
• 1 cup pureed or strained tomatoes or passata
• 1/4 to 1/2 teaspoons chile powder
• 1 tablespoon butter, plus more if needed
• 1/2 cup heavy cream
• 1 teaspoon garam masala
• 2 tablespoons peanut oil or ghee
• About 6 very thin rounds of onions, halved
• 1/4 teaspoon bright red paprika mixed with 1/4 teaspoon chili powder

1. Wash the beans and soak them overnight in water that covers them generously. Drain them the following day.
2. Put the beans in the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, before letting the pressure drop by itself. Hit CANCEL to reset the cooking program. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding another 1/2 teaspoon salt as needed.
3. Select the SAUTE setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala. When the dal is heated through, you may put it in a serving dish and add another dollop of butter on top, or you may use the tarka (see below).
4. Tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp. Sprinkle the paprika mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. Cover with a towel or extra lid to trap the aromas.

beans, salt, ginger, garlic, tomatoes, chile powder, butter, heavy cream, garam masala, peanut oil, onions, bright red paprika

Taken from food52.com/recipes/81310-madhur-jaffrey-s-instant-pot-buttery-dal (may not work)