Creamy Black Lentils with Chickpeas and Kidney Beans

Teen Taal Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The melody of this teen (three) taal (tune) dal (legume) is pure harmony—its texture creamy-smooth, its flavor sublime. Whole black lentils are naturally velvety when cooked, a smoothness further enhanced by adding yogurt and heavy cream (what’s not to love?), staples in Punjabi kitchens. The first time I made this dal, I consumed massive amounts of it, initially dunking flaky paranthas into it, and then mounding the rest o