Add dried lentils, water and a pinch of salt to a pressure cooker
Pressure cook the lentils according to your machine settings (about 15 minutes high pressure) *
When the lentils are cooked, drain and keep the remaining liquid for later
Lightly mash half of the lentils and set aside
Warm a large skillet on low-medium heat and add 2 tablespoons butter
Add chopped green chilis, ginger, onions and a pinch of salt
Saute for about 3 minutes, deglazing the pan with a splash of water if needed - to keep from burning
Add garlic, saute for 1 minute
Add remaining spices (cumin, salt, garam masala, ground coriander, turmeric powder, pepper, bay leaves)
Saute for 30 seconds, to heat spices and incorporate
Add tomatoes - watch for the splash - and stir together for 3 minutes
Add lentils (half mashed half full), kidney beans, 2 cups water, coconut milk, ½ tablespoon butter - stir to combine *
When combined, lower the heat to low, cover and let simmer for about 15 minutes
Garnish with cilantro, lime and coconut cream
Serve warm with basmati rice and enjoy!