Soak the udad dal and kidney beans together for an hour. Be sure to drain the beans and dal before using.
Place the steel liner inside your Instant Pot or electric cooker, and turn on the saute function. Heat the oil and add the cumin and bay leaves. As the cumin starts to darken, add the onion, ginger, garlic and coriander leaves. Add a pinch of salt and ground black pepper and saute for a couple of minutes until the onion becomes soft.
Add the tomatoes, turmeric, cayenne, and garam masala and stir to mix. Add the drained, soaked beans and dal along with the cayenne, garam masala and kasoori methi. Stir well to mix. Add 4 cups of water or vegetable stock. Add salt to taste.
Cancel the Saute function on the Instant Pot, and click on the lid.
Press the "Beans" function on the Instant Pot which sets it to pressure cook for 30 minutes.
Wait until the pressure has dissipated, or, if you're in a hurry, turn the venting knob to let all the steam escape before opening. Be sure you are following manufacturer directions as you work with the Instant Pot or cooker.
Stir the dal well. If it appears dry, add some water or stock, and turn the saute function until it heats through. Check salt. Stir in the cashew/almond paste or yogurt. You can also squeeze in a few drops of lemon juice if you want your dal to be tangier.
Use a potato masher to mush some of the dal and beans, making it creamier. Or use an immersion blender to blend the dal only slightly (you want some whole beans there and not just a uniform mush). You can also remove a couple of cups of the dal to a regular blender and blend until smooth, then add back to the rest of the dal.
Serve hot with rice or roti. Enjoy!