Rinse the lentils and beans a couple of times and then soak them in abundant water for 4 hours. Less time? Use warm water and soak for 30 mins.
Start the Instant Pot on saute. Add oil or ghee.
Add the whole spices and let them fry for a min.
Add onions, garlic and ginger and cook for 4 mins.
Add tomato sauce and cook for another 5 mins. You should be able to see some of the oil outlining the paste at this point. This means the masala is now ready for the spices.
Add the powdered spices, toss and cook for a min
Add the soaked lentils and 3 cups of water. Add salt. Stir it all together and scrape any bits stuck to the bottom.
Set Instant Pot to 35 min on High. Lock the lid.
NP for 10 mins. Open lid and stir and mash a little bit with a heavy ladle. Add water if needed. It should be a stewy consistency.
Add cream and stir just a little bit. If you're eating later then don't reheat the lentils to boiling after you have added cream. It may separate.
Serve with rice, roti, naan, toast or as soup with a salad. It's FABULOUS any way you eat it.