Black lentils with red kidney beans from Chetna's Healthy Indian: Everyday Meals, Effortlessly Good for You (page 84) by Chetna Makan

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Accompaniments: Onion & whole spice chicken curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lentils and beans require soaking for at least 4 hours.

  • ldebuys on January 01, 2026

    Quite good! I kick-started the bean soaking by soaking them in boiling hot water, which sped things up a bit. The black cardamom added really lovely flavor, but I was hoping for a bit more depth.

  • Lepa on June 30, 2019

    I was craving a warm, spicy dal and this just didn't do it for me. The texture wasn't as smooth and creamy as other dals. I also didn't love the flavor profile here, which was heavy on the garam masala and black cardamom. I think it could have used some ginger or mustard or other warming spices. I like the idea of this dish but didn't love the result.

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