gives my Brown Rice and Adzuki Bean
Dhokla (see recipe on page 122) a nice
twist.
BLACK BEANS: These are not common
at all in Indian cooking, but I’m not sure
why. I made a kitchari with them and
was blown away by how delicious the
results were. Even if you are making
Mexican food, use my cooking times in
this book for Cooked, Plain Black Beans
(see recipe on page 129), and you won’t
be tied to the stove for hours waiting for
them to cook.
- BLACK LENTILS, BLACK GRAM
(URAD, MAA, MATPE BEANS): This is
one of the most widely-used lentils in
North Indian cooking and Hindu
