Katie and I have made this several times, and really enjoyed it. If using a pressure cooker, be careful not to use too much water, or you will have to reduce it once the pressure is off. You can prep this without a pressure cooker, but the cook time is at least an hour. Also, we often substitute canned kidney beans, rinsed well, since dried ones don’t cook at the same rate as the lentils. We picked this up from a blog called hookedonheat.com, and have modified it a bit.
1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight, or do a pressure cooker ‘soak’.
1 large onion, finely chopped
1/2 can do diced, canned tomatos
2 to 3 cloves of garlic
1 tbsp ginger garlic paste
1 tbsp tomato paste
2 tbsp cream
1 tsp red chili powder
1 tbsp butter
2 tbsp cooking oil
fresh chopped cilantro
water, as needed
salt, to taste
Put oil in the pressure cooker and saute onions until lightly browned. Stir in salt, chili powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
Add the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and water to just cover. Pressure cook for 15 to 20 minutes, so that lentils are soft and done. Stir in cream and bring to a boil.
In a small sautee pan, make a tadka by heating butter and sauteeing whole garlic cloves (slit in the middle) for about 30 seconds. Stir the tadka into the lentils and garnish with cilantro.
Serve over basmati rice, with naan.