Brown and Green Lentils with a Cashew-Almond Sauce

Nut-based curries, called kormas, are often reserved to bathe expensive cuts of meat and highbrow vegetables. I find this discriminatory practice quite disturbing, especially when there are perfectly rich-tasting legumes that await their just due. So here I pamper them with the same treatment, using two whole legumes for a satisfying result. Any variety of legume will work, but if you choose ones that are split, cut the pressure-cooker time by half.