You can do this two ways, either cook all the masala/spices as mentioned below and add it to boiled beans inside IP, mix well and simmer on saute mode for at-least 30-45 minutes. I like the other option where you cook the masala/spices in a deep heavy bottom pan and add boiled dal to that pan to simmer further instead of simmering in IP.
Heat 3 tbsp of butter and 1 tbsp of oil in a pan. You can use total of 4 tbsp of butter if you prefer all butter and no oil. Add 3 whole green cardamom, 1 whole black cardamom, 1 bay leaf and 1 tsp of cumin seeds.
Once cumin seeds are golden brown and releases aroma, add very finely chopped onions and 1 tsp of salt, minced garlic, grated ginger and chopped jalapeño. Cook it on medium heat until onions are completely translucent, raw smell of garlic disappeared and the grease starts to separate.
Add another 1 tsp of salt, kashmiri red chili powder, turmeric powder, cumin coriander powder and garam masala. Mix it very well. Cook all these spices on low heat for couple of minutes.
Add tomato puree (3 small tomatoes blended with 2 tbsp of tomato paste OR 1 cups of canned tomato puree) and mix it very well. Cook this spice mix on low/medium heat until the butter/oil from the spices starts to separate, making sure it does not burn.
Once the butter/oil starts to separate, add boiled beans/dal to the pot along with all the liquid and whole spices that was added to boiling beans initially. Add 3 cups of water, more if needed. Mush some beans with a potato masher, mix well.
Mix it very well and cook it on low/medium heat for 30-45 minutes while stirring frequently and adding little water to it at a time if it gets too thick (paste like consistency). The longer you cook this dal, the creamier and more flavorful it gets! So please take your time to cook it long enough!
Once it gets to creamy consistency add 1 tbsp of butter and julienne ginger to it. You can add sliced green chilis at this point too if you like! Taste it, add more salt or spices if needed. This dal is supposed to be mild on spices! Cook for another 10 minutes.
Take 2 tsp of dry kasuri methi between your palms and rub it until it starts becoming powdery, add it to the dal, mix it well and cook for another 5-10 minutes.
Add ¼ cup of heavy cream to the dal, mix well and turn the heat off.
Melt 2 tbsp of butter along with 2 dry whole red chilis in a small pan, once almost hot add 1 tsp of kashmiri red chili powder to it, Mix it and as soon it starts to bubble, add it to the dal. Do not let red chili powder burn or turn brown!
Mix the dal well and cover the it for 10 minutes before serving.
Garnish it with freshly chopped cilantro, serve it hot with some naan, cumin rice and onion-tomato salad with side of lime wedge!