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Bombay Beans


  • 1 cup dried chana dal (chick peas in the original recipe), cooked and drained
  • 4 cups water
  • 1 tablespoon olive oil (1 tablespoon butter in the original recipe)
  • 1 1/2 teaspoon salt (optional)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1 red pepper, chopped

Soak chana dal overnight in 4 cups water, then bring them and the water to a boil. Reduce heat to a simmer and add spices and salt. When cooked, add red pepper and simmer for 5 minutes. Then prepare the following sauce:

  • 1 cup plain yogurt (when I used non-fat yogurt, the sauce wasn't thick enough)
  • 1/4 cup unbleached white flour
  • 3 cups water
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons olive oil (2 tablespoons butter in the original recipe)
  • 1/2 teaspoon tumeric
  • 1 1/2 teaspoon cumin
  • 1 teaspoon dried chili peppers


Mix the water, yogurt, flour, and salt together and stir over medium heat until thick. Then heat oil and add spices. Sauté for one minute, then add to sauce. Drain chana dal and add to the sauce (or add the sauce to the chana dal). Simmer until mixture thickens.

Serving Suggestion:

Serve over brown rice.


"Variety Bean Recipes," a handout from Arrowhead Mills Inc.

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Last modified: January 11, 2001

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