Rinse and then soak beans in water overnight or at least for 8 hours.

Set Instant Pot for "Sauté" or stove top pot over med-high heat, add ghee, bay leaf, cinnamon stick and star anise until fragrant.

Halve the onion, slice one of the halves and add to pot along with salt and cook until browned. Reserve other half.

While onions are cooking, roast dried red chiles, coriander seeds, cumin seeds, fennel seeds, cardamom, and cloves until lightly browned and fragrant, then add to blender.

Peel ginger and add to blender, along with tomatoes, remaining half of onion, and thai chiles. Blend until a smooth puree.

Finely mince garlic and when onions are browned, add to pot and cook until lightly golden, couple of minutes.

Add tomato puree and cook until reduced and oil is separating from mixture, about 10-15 minutes.

Add turmeric and methi and cook for a couple of minutes.

Add beans and water. If using an Instant Pot, set to Beans/Chili and cook for 25 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.

Add vodka and continue to cook for about 5 more minutes, then stir in cilantro and serve.