By • December 28, 2010 4 Comments

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over 2 years ago emcsull

So what if I have no slow cooker, what would you advise, soaking and cooking the beans first as needs be and then combining them later ? The chickpeas and kidney beans would definitely need more time than the urad dal, I think.


over 2 years ago Droplet

Hi Elizabeth, your recipe caught my attention too. I would like to note something, though, if I may. Red kidney beans in particular are known to contain a toxin which, in order to be deactivated, needs to be exposed to a temperature of just above the boiling point for a few minutes. Hence it is recommended that the beans be brought to a boil on a stovetop first and then transfered to the slow cooker because the slow cookers never reach that desired temperature. You can find qiute a bit of information on this online and the FDA has a detailed article as well. Just wanted to let you know in case you hadn't heard of this and happen to serve the dish to little ones as well.


over 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds delicious!


over 4 years ago elizabeth c

Thanks! It really is amazing, especially since it's so simple to make with just a few ingredients, yet it has such an incredibly rich, complex flavor. You should definitely try it!