I substituted the black beans with a can of red kidney beans and added 1/2 a cup of red lentils about an hour into the cooking, adding extra water to stop it from sticking along the way.
The outcome was delicious and I’d recommend playing around with this recipe with beans and lentils of your choice. can’t go wrong really!!
Here’s the original recipe with black beans.
https://atomic-temporary-94611410.wpcomstaging.com/2015/09/06/black-bean-dhal-with-ginger-chilli-onions-and-tomato/
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Shanthini
Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.
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