Soak the Dals: Start by soaking your black whole dal, rajma, and channa dal in water for a few hours or, ideally, overnight.

Sauté Onions: In your Instant Pot, set it to the sauté mode and heat your chosen oil. Add in the chopped onions and sauté until they are translucent and fragrant—about 5-7 minutes.

Add Ginger Garlic Paste: Stir in the ginger garlic paste and sauté for another minute.

Incorporate Tomato Paste: Mix in the tomato paste and cook for 3-5 minutes until the raw smell is gone.

Combine Dals and Water: Add the soaked dals and enough water to cover them, around 4 cups. Season with salt and give it a stir.

Pressure Cook: Seal the Instant Pot and set it to cook on high pressure for about 30 minutes. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.

Finish with Butter: Stir in the butter for a creamy finish. Taste and adjust seasoning if necessary.