Rinse and then soak beans in water overnight or at least for 8 hours.
Set electric cooker Pot for "Sauté" or stove top pot over med-high heat, add Oil +ghee.
When ghee is melted, add Cumin Seeds and let it get dark brown, add Haldi (Turmeric) and add onion puree. Stir and let it cook.
Add Ginger garlic paste, salt and cook little further for about a minute or so.
When onion starts getting brown, add tomato puree and cook until reduced and oil is separating from mixture, about 10 minutes.
Add rest of the powdered spices, red chili powder, Garam Masala, Coriander cumin. Stir.
Add beans with water. If using an Instant Pot, set to Beans/Chili and cook for 25-30 minutes, then letting the steam release naturally until the float valve drops. If using a regular pot on the stove, cook for about an hour or so, checking periodically until beans are cooked through and soft.