1 cup black lentils
½ cup kidney beans
1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves
1 tsp cumin seeds or ½ tsp cumin powder
½ tsp red chili powder
½ tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
cilantro (for garnish)
Heat
Soak all day or overnight
1 cup black lentils
½ cup kidney beans
Drain the beans and place in pressure cooker. Mince the following
1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves
and add to pressure cooker along with
4 cups water
1 tsp cumin seeds or ½ tsp cumin powder
½ tsp red chili powder
½ tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
salt
Cook in instant pot 15 minutes on high pressure. Wait 5 minutes and release steam. Check if both lentils and beans are soft enough to mash with a spoon. If not done, cook with pressure for 5 more minutes, adding water if needed. Release pressure, add
1 tsp salt
Cook for 10-15 minutes more to get them to the consistency you want and adjusting salt to taste.
If desired, add
2 TBL cream
garnish with
cilantro leaves