Combine black lentils and kidney beans in a colander and wash under running cold water till water runs clear.
Take into bowl, add enough water (2 inches above the lentils) and soak overnight or at least 8 hours.
At the time of making, prep rest of the ingredients e.g. chop onions. Make ginger garlic paste or finely chop or mince fresh one or use store-bought one. Roughly chop tomatoes and make smooth puree into blender.
Discard the soaking water from lentils and keep it aside.
Making instant pot dal makhani recipe:
Turn on the saute mode in instant pot. Once hot add butter and let it melt.
Add cinnamon and cloves, fry for a minute and you will get nice aroma of the spices.
Add chopped onions and cook for 2 minutes or till they becomes soft.
Add ginger garlic paste and saute for 30-40 seconds.
Add pureed tomato and cook for 3-4 minutes. Most the water evaporates and becomes thick.
Add salt, red chili powder and mix.
Add soaked beans, fresh water and stir.
If cooking brown rice together than put the rack and rice container.
Cover the lid with valve to sealing. Cook on manual (high pressure) for 25 minutes.
Do the NPR (natural pressure release), once pin drops open the lid.
Add kasoori methi, garam masala and heavy cream.
Mix well and it is ready to serve.
Garnish with cilantro and enjoy with rice or naan.