Amazing Beans: Black Lentils/Kidney/Garbanzo

August 07, 2009

Recipes ›

Folks, I was going to avoid blogging today but my cyber writing buddy C. on the west coast just became a follower of this site so I couldn't disappoint! Thank you to all three of you that are following right now. You're keeping me honest...and all my taste testers too of course. Keep the comments coming.

Today, I revised my black lentil recipes. There will be three in my book: black lentils (dal makhni, black lentils and kidney beans, and Theen Tal Dal (Three Note Dal) with lentils, kidney beans and garbanzo beans. I want to post the last one primarily because of my husband's reaction.

He walked in from a work "meeting" over beers around 10:30 p.m. I could tell right away it had been a fun time. His breathe gave it away. He changed and then came into the kitchen where I was busy - as always - cleaning my four lovely 5-quart crockpots. Ugh.

"Hey. So what is this?" Sandeep was peering into one that still had food in it. I was about to measure how many cups I'd made.

"Oh, just some dal." I didn't want to be specific. He once told me he didn't think black lentils/kidney beans/garbanzo beans would go together. Neither of us had grown up eating the combination.

He got a bowl and barely got to his seat with it before I heard..."oh my ***** god. This is amazing. What did you put in this???"

I didn't tell Sandeep, but I'll tell you...

Black Lentils with Kidney and Garbanzo Beans
Theen Taal dal – Three Note Dal
Cooker: 5-quart medium
Setting and Cooking Time: high for 6 hours, makes 10 - 11 cups

This dish is a meal in itself with the mix of kidney beans and garbanzo beans, which almost gives it a meaty texture. One friend said he’s a devoted carnivore and when he took a bite of this dish was convinced it had meat in it – it’s that hearty and robust.

I adapted the recipe from Raghavan Iyer’s 660 Curries and modified it for the slow cooker. It’s just the kind of dish fancy enough to serve to guests but easy enough to make for your family as well.

1 cup whole dried black lentils (wash all lentils and beans together thoroughly)
½ cup dried chickpeas
½ cup dried kidney beans
3 fresh or dried bay leaves
3 green cardamom pods
1 cinnamon stick, about three-inches long
1 small yellow or red onion
2-inch piece of ginger, peeled
4 garlic cloves
2 – 4 green Thai, Serrano or cayenne chilies
1 tablespoon cumin seed
1 tablespoon coriander seed
2 tablespoons vegetable or canola oil or ghee
1 teaspoon turmeric
1 teaspoon red chili powder
2 tablespoons tomato paste
½ cup plain yogurt
¼ cup heavy (whipping) cream
2 tablespoons white salt
7 – 8 cups water (7 if you want more of a thick chili and 8 if you want more broth)
2 tablespoons chopped, fresh cilantro

Put lentils and beans in slow cooker, along with bay leaves, cardamom, and cinnamon.

In food processor blend onion, garlic, ginger and chili peppers into a paste. It will be a tiny bit watery from the onion.

In a dry frying pan on the stovetop roast the cumin and coriander seed together on medium-high heat. This will take about 2 – 3 minutes. You’ll need to stand there, shake the pan a few times and wait for the seeds to brown. Don’t overcook them or they’ll burn. Once browned, put in a dish to cool and then grind in a coffee grinder reserved for spices or in a mortar and pestle.

On stovetop, heat oil in shallow frying pan. Add above onion mixture and brown for about 5-7 minutes. Add turmeric, cumin-coriander blend, red chili powder, and salt and heat some more, scraping the bottom of the pan. Add everything to the slow cooker. If any of the mixture sticks to the pan, just put in a little water and scrape it out into the slow cooker.

Add tomato paste and water into the slow cooker.

After cooking on high for 5 1/2 hours, add yogurt and cream. Simmer for another ½ hour.

Top with cilantro and serve with Basmati or brown rice or with thick naan or roti.

Try This! Think of this as a thick chili. Crack a few nachos on top with some grated cheddar cheese and serve to your kids as a one-bowl meal. They’ll eat it up. It would make a great change for a Super-Bowl party.



Anupy Singla
Anupy Singla

Author



11 Comments

vineeta
vineeta

August 08, 2009

Hi Anupy, My friend and I enjoyed your delicious food last nite. She loved the keema and saag as much as i did. I liked both dahls but if had to choose loved the one with three beans more. Everything was delicious and thank you for sharing with us. Vineeta

Anonymous
Anonymous

August 09, 2009

Hi apple pie, you are doing & i am enjoying the food of your wonderful recepie….dad

Karla
Karla

February 01, 2012

Jaya…you are wmceole to swing by ANY time…Shruti – I'm glad you liked. That mock keema was a huge huge hit…Jeanette – it finally worked. Yeah!!! Thanks everyone for reading and eating…now back to cleaning the fridge. Fun Fun Friday night.

Anonymous
Anonymous

August 08, 2009

Hi anupy its me Darnell Crittenden aka Officer D,iam very proud of you. and the recipes you have created. ive hope your book will be a big hit.and ive cant wait to try some of your other foods. me and my daughter still love eggs.just to let you know. keep up the good work. we are behind you all the way. your friend Officer D.of us security associates. ps you can always can e-mail me ok.tell your family i said hi.

Anonymous
Anonymous

August 08, 2009

Hi Anupy,
I tried all 3 lentil versions and my favorite was the one with lentils, kidney beans and garbanzo beans. I ate it over the rice you gave me… yum!! I also really liked the spinach dish and ate that w/ Naan. Ate it like a snack as if I was having spinach dip. Finally, the rice pudding was delicious…and I am not a rice pudding fan. So, you have now converted me to eggplant, mango and rice pudding! Thank you for continuing to expand my culinary horizons!! Karyn

Indian As Apple Pie
Indian As Apple Pie

August 07, 2009

Jaya…you are welcome to swing by ANY time…Shruti – I'm glad you liked. That mock keema was a huge huge hit…Jeanette – it finally worked. Yeah!!! Thanks everyone for reading and eating…now back to cleaning the fridge. Fun Fun Friday night.

Anonymous
Anonymous

August 07, 2009

Looks great apple pie. Keep it up!
mom

Indian As Apple Pie
Indian As Apple Pie

August 08, 2009

Thanks Apple Pie's Mom! You too. I'll look at the recipe you sent tomorrow!

Jaya
Jaya

August 07, 2009

This sounds delicious! I wish I lived closer so that I could be a taster!

Shruthi
Shruthi

August 07, 2009

hey Anupy — thank you so much for dropping off such delicious food! Your yellow dal was the perfect comfort food while I was sick. Both your dark and white channas tasted amazing w/unique flavors (loved the touches of gooseberry and saag). And I had no idea that the kheema was vegetarian until you told me — the texture and flavors were exactly like the lamb kheema my Mom used to make! I don't want to go on and on, but just a couple of more things… the eggplant potatoe dish was so yummy, spiced delicately and perfectly and cooked to the exact right consistency and duration. Most people (including me) dislike that dish undercooked when the eggplant and potatoes are still hard, or overcooked when they get mushy. Infact, that's probably the reason why so many people are convinced that they don't like eggplant! Anyway, I'm loving your blog and can't waste to taste more delish dishes. I'm looking forward to trying the recipes out in my own kitchen when your cookbook is finished. Keep on keepin it coming! Shruthi

Jeanette
Jeanette

August 07, 2009

Anupy, thanks for sharing your wonderful recipes with us. It is great to have a good resource for healthy eating. And I love your writing! Jeanette

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