Ingredients
2 tablespoons canola oil2 large onions, thinly sliced, divided8 plum tomatoes, chopped2 tablespoons minced fresh gingerroot3 garlic cloves, minced2 teaspoons ground coriander1-1/2 teaspoons ground cumin1/4 teaspoon cayenne pepper3 cups vegetable broth2 cups dried lentils, rinsed2 cups water1 can (4 ounces) chopped green chiles3/4 cup heavy whipping cream2 tablespoons butter1 teaspoon cumin seeds6 cups hot cooked basmati or jasmine riceOptional: Sliced green onions or minced fresh cilantro
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture.
Serve with rice. If desired, sprinkle with green onions or cilantro.
