Wash and soak the legumes in plenty of water overnight.
Before cooking, rinse them well and add fresh water - just enough to cover them, say 2 inches. Throw in the bay leaves.
Tips: At times I tend to add in a spice bag with whole spices like Cardamom, Cloves and Cinnamon to this water. Winter time I generously add whole peeled garlic and ginger as well to boost the flavor of this dish.
Pressure Cook on high for 10-12 minutes or until its cooked. The consistency should be soft,
enough to be able to mash it well. I use a potato masher but you can use a ladle as well. Set aside.
While that was cooking, you can alternatively heat a saucepan. Heat the butter/ Coconut oil - or any other neutral oil of your choosing in medium-high heat and add the cumin seeds, chopped ginger and the chilies. Saute for few seconds until aroma hits
then drop the onion. Saute for another minute or 2 until it soft.
Add the tomatoes along with Garam Masala and salt. Cook for another 2 minutes or so until soft
and add the cooked legumes.
Mix to combine. Adjust seasoning as per taste.
Tips: Depending upon your Garam Masala brand (storebought/homemade) and your taste preference, you might need to add more or less of Garam Masala. You can also add any other Indian seasoning mix of your choice to customize the flavor profile. This dish is versatile and takes on variations very well.
Add Jaggery, if using. To me, adding a little sweetness boosts flavor in this dish.
Mix well, reduce heat to low, cover and cook for another 5-10 minutes. Slow cooking enhances the taste. Squueze some lemon juice towards the end (optional). This tastes even better the next day.