Makhani Daal (Buttery Lentils)

Place black lentils chickpeas and red kidney beans in a large container and cover with several inches of cool water; let soak 6 hours to overnight.

Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.

Heat oil in a large skillet over medium heat. Add onion ginger garlic and cumin seeds; cook and stir until golden brown about 3 minutes. Add tomatoes; cook and stir until softened about 2 minutes. Stir in ground coriander garam masala red chile powder turmeric and salt.

Fold onion mixture into cooked lentil mixture. Add butter yogurt and cilantro leaves; stir to incorporate.