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recipe by Bruce Weinstein https://amzn.to/2PjilWY
This one’s a creamy lentil curry, often made with black lentils and kidney beans. Unfortunately, black lentils are tough to track down outside of specialty markets. Easier to find, red kidney beans do indeed break down and thicken the curry, giving it a characteristic texture. But dried kidney beans make the recipe overly complicated (soaking, pre-cooking separately, etc.). And canned kidney beans end up too squishy under pressure for this long. To solve all those problems, we use a mix of lentils to revamp this dish—even red lentils (sometimes called “pink lentils”), which dissolve under pressure and thicken the dish while giving it an earthy flavor. Although this is a vegetarian main course, feel free to serve it alongside almost anything from the grill. Pork loin would be welcome. Beef ribs, too.Inspired by: https://recipes.instantpot.com/recipe/three-lentil-dal-makhani/
recipe updated Apr 3, 2020