Soak the dals (blac urad dal, red kidney beans and chana dal) overnight in enough water.

Rinse and drain the water from the dals.

Switch on the saute mode in your IP and add the oil/butter. When it becomes hot, add cumin seeds, bayleaf and let the cumin sizzle.

Now add the finely chopped onions and saute until nice and golden brown.

Add the ginger garlic paste and saute until the raw smell goes off.

Now add the tomato, turmeric powder, chilly powder, green chilly and saute until the water in the tomatoes are cooked and it becomes thick.

Now add the coriander powder, some salt and the soaked dals. Add 21/2 cups of water and let it cook in manual high for 25 minutes.

When done, let the pressure settle itself or open after 10 minutes and take about a cup of dal and blend it to a smooth paste. You can also use a hand blender and puree some of the dal.

Now close the lid of the IP again and pressure cook at manual high for 15 minutes. (If the dal had been too thick at that stage, add 1/2 cup water)

Release pressure naturally and add the garam masala, crushed kasuri methi , maple syrup and salt as needed.

Serve hot with naan/roti or rice with a drizzle of coconut cream or almond/cashew milk.