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Buttery Lentil Stew

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
410 min
SERVINGS
4 servings
Dinner Indian
Buttery Lentil Stew
Ingredients
  • 1 cup black lentils (kaali daal)
  • 1/4 cup split chickpeas (channa daal)
  • 1/4 cup red kidney beans (rajma)
  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped
  • 1 (2 inch) piece ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 2 tomatoes, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chile powder
  • 1/2 teaspoon ground turmeric
  • salt to taste
  • 2 teaspoons butter
  • 2 teaspoons yogurt
  • 3 sprigs cilantro leaves
Instructions
1
Combine black lentils, chickpeas, and red kidney beans in a large container and submerge them under several inches of cool water; allow the mixture to rest, 6 hours or overnight.
2
Transfer the lentil mixture and soaking liquid into a pressure cooker. Follow the manufacturer's guidelines to bring the mixture to high pressure, then cook until it reaches a tender consistency, approximately 20 minutes. Remove the cooker from heat and release the pressure using the natural release method as instructed by the manufacturer.
3
Heat oil in a large skillet over medium heat. Add an onion, ginger, garlic, and cumin seeds; cook and stir until the mixture turns golden brown, about 3 minutes. Add tomatoes; cook and stir until they become soft, around 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
4
Combine the cooked onion mixture with the lentil mixture. Add butter, yogurt, and cilantro leaves; stir to blend everything together seamlessly.