Dal Makhani

Drain the soaked urad dal and rajma. Rinse them well in fresh water and drain the water. Add to the Instant Pot with 4 cups of water and ½ teaspoon of salt.
Cook for 30-35 minutes (high pressure). Let pressure release naturally (~15 minutes). Lentils should be soft and mashable.
While dal cooks, heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and bay leaf. Let them bloom for a few seconds.
Add the onion and saute until golden, about 10 minutes. Add ginger-garlic paste and green chili. Cook for 2 more minutes.
Stir in crushed tomatoes, coriander, cumin, turmeric, chili powder, and garam masala. Cook until thick and the oil begins to separate. This should take about 15 minutes.
Add cooked dal and rajma to the masala along with ½ cup water. Lightly mash some lentils for creaminess. Simmer on low for 10-12 minutes, stirring often. Add more water if needed to adjust the consistency.
Reduce the heat, stir in cream, and adjust the seasoning. Crush kasoori methi between your palms and add it.
Garnish with cream swirl and fresh cilantro. Serve hot with jeera rice or naan.