• In a colander, add whole moong lentils, black gram lentils, and kidney beans, then wash under running water for a few minutes. In a large bowl, mix lentils and kidney beans with 5 cups of water. Let them soak for 4 hours or overnight.  
• Soak cashews in hot water for 20 minutes then blend them with 1/2 cup water in a high-speed blender to make a paste.
• Start the Instant Pot on sauté mode and let it heat up.  Add coconut oil and cumin seeds.
• When cumin seeds start to splatter, add onions, ginger, and garlic and sauté for about 2 minutes.
• Add the tomatoes, cashew paste, dal makhani, garam masala, coriander powder, and salt, then stir and sauté for another 2 minutes. 
• Add the drained lentils and beans and 3 cups of water and mix well.
• Press cancel and close the lid with the vent in the sealing position. Change the pot setting to “Bean/chili,” which will set the timer to 30 minutes of high-pressure cooking. When the pot beeps, do natural pressure release and open the lid once the pressure is released.
• Stir in plant-based milk and garnish with cilantro.  Serve with naan or rice.

BON APPÉTIT!