Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
6 hrs
Total Time:
6 hrs 50 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.
Cook's Note:
Substitute heavy cream for the yogurt if desired.
Nutrition Facts (per serving)
332
Calories
6g
Fat
52g
Carbs
19g
Protein
