Black dal with kidney beans and chickpeas (Teen taal dal, three note dal) from The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes (page 62) by Anupy Singla

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute bay leaves for cassia leaves, red onions for yellow onions, serrano chiles or cayenne chiles for Thai chiles, ground cayenne pepper for red chile pepper, and heavy cream or yogurt for half and half cream.

  • TrishaCP on July 01, 2013

    This is a good one for using up those smaller amounts of leftover dried beans and lentils you may have on hand, which are otherwise hard to purpose. This comes out like an Indian-spiced all bean chili- I served it with the hoppers from the Essential New York Times Cookbook. You can add the heavy cream and yogurt at the end as the recipe calls for, but I didn't think the heavy cream was needed (so didn't use it), and I liked the yogurt better dolloped on top.

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