Firstly measure and take black urad dal and rajma; wash well until the water turns clear
Soak them overnight
Take 2 ripe tomatoes into the small mixie jar and grind without adding water
Turn on instant pot in “saute” mode
Add softened butter and mix well
When the display shows “hot” add items under “to temper”
Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent
Add tomato puree and mix well bring to boil
Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens
Furthermore, add dal and mix well; bring to a boil
Add water and mix well and make sure nothing is stuck to the pan
Close the lid and cook for 40 mins; do natural pressure release
Carefully open the lid and mix well. Make sure both dals are perfectly cooked
Add water, required salt, and pinch of sugar and boil for 4 minutes
Furthermore, add 1 tablespoon of butter and cook for 5 more minutes
Finally, add 2 tablespoon of heavy cream; mix well and press “Cancel”
Serve Dal makhani with butter, cream, and sprinkle coriander leaves