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Sort and wash the measured quantity of whole urad dal.
Turn pressure cooker to sauté
Into the pressure cooker add oil, cumin seeds.
Once the cumin begins to brown, add the onion and bay leaves. Fry until the inion starts to brown.
Add the garlic, ginger, spices and stir, then add the tomato paste and sugar. Cook for 5 minutes, or until the tomato paste is well incorporated.
Add the daal with 3 cups of water and the kidney beans
Mix well and close the pressure cooker.
Cook for approx 30 minutes on high pressure
Allow the pressure to release naturally
Now add the heavy cream and cook for additional 3-5 minutes.
Mix everything well and adjust the consistency if required by adding the required volume of hot water.
For the tarka, in a small frying pan add oil, butter/ghee, once melted add the cumin and fennel seeds. Once they start to pop, add ginger, garlic and sliced onion. Fry until onion is translucent.
Add salt and then carefully pour the tarka over the daal
Serve hot with naan, roti or rice and garnish with fresh corriander