Reviewed: Mar. 4, 2008

Rating for taste is ***** but the misdirections (how much cardamon, slice or chop the onions, how much chili powder, etc.) drop it a notch. I used dried kidney beans (3 parts water to 1 part beans) and cooked the whole thing for about 90 minutes until the beans were done. They absorb the flavor of the spices and probably contributed to the taste of this wonderful dish.

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Dr. Dan the Cooking Man


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Reviewed: Feb. 5, 2008

Very good. The entire family enjoyed it for dinner and left overs too.

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Pauline

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Claremont, California, USA
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Reviewed: Nov. 5, 2007

In the directions, it mentioned Cardamom, but didn't in the ingredients - how ,much are you supposed to use?? I ended up leaving this out. Cook time of 5 minutes is way off! I cooked this for 40 minutes to get a thick gravy - without adding any water!! I also took out the cloves and cinnamon stick before serving as i didnt want to bite into one of them.

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Sunflower1

	Cooking Level: Intermediate Home Town: Mansfield, Nottinghamshire, England, U.K. Living In: Milton Keynes, Buckinghamshire, England, U.K.
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Reviewed: Jan. 19, 2007

This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we substituted 1/2 tsp each of ground cloves and cinnamon and this seemed to be appropriate.

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Steve Watt

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada
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Reviewed: Jan. 12, 2007

Loved it! Served with Chicken with Indian Spices (Low-carb. Cardamom was not listed in ingredients. Good without. Didn't have red kidney beans so used cannellini beans successfully. Yum. can't wait to make again.

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judije5

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Gallipolis, Ohio, USA
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Reviewed: Jan. 8, 2007

Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this meal. I added a pound of chicken and cooked it in the sauce with the beans until the chicken was done. It turned out very well.

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Vladadeska

	Cooking Level: Intermediate Living In: Pottstown, Pennsylvania, USA
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Reviewed: Feb. 28, 2006

I just made this recipe. It's pretty good. Although, the spices seem to be outweighed by the volume of tomatoes and onions. I would add probably double the peppercorns, cloves and a little more cinnamon (maybe a touch ground). Also, the recipe doesn't specify the amount for cardamoms. I used two cardamoms and a pinch of asafetida (tiny bit only!). I would make it again with the variations above.

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ksidhu


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Reviewed: Feb. 28, 2005

Very delicious, and satisfying. I served it with rice and kabobs and my husband was thrilled. Definitely going to be making this one again.

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GROVER1806


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Reviewed: Jan. 15, 2005

A bit labor intensive for a side dish, but it is *wonderful*. I give it the highest rating. Goes very well with any Dahl.

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MBASISZTA

	Home Town: Las Vegas, Nevada, USA
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Reviewed: Jan. 2, 2005

We had this on rice, and it was wonderful and surprising! I wasn't sure about all of the ingredients, and find that a lot of veggie recipes sorely lack for meat, but this curry tasted really fresh and satisfying. I will definitely make this again, especially for those friends who think that a meal isn't complete without meat.

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MCBEAR1


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Reviewed: Jan. 5, 2004

Just finished eating this wonderful dish! Followed the recipe exactly & loved it!!

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SQUIRLADY

	Cooking Level: Expert Home Town: Somis, California, USA
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Reviewed: Sep. 2, 2003

Not bad, but also nothing terribly special. I had a hard time eating a meal-sized portion, and had no real desire to finish the leftovers. I'll keep looking for a way to season red beans that makes me want to eat more of them.

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lightly salted

	Cooking Level: Intermediate Home Town: Alliance, Nebraska, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: May 16, 2003

this is great for restricted diets, eat with the cumin rice and it is great. I freeze it with the rice and then take it to work the next day. It keeps very well, the flavours just get better.

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DREAMSEAT


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Reviewed: Jan. 22, 2003

Fabulous, zesty dish that tingles the tongue with South Indian flavours!

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SATKIRAN


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Reviewed: Jan. 22, 2003

Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any extra help (aside from the garam masala!). I used canned plum tomatoes and the tomato juice to beef it up a bit, but I'm sure water would be fine. Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush.

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MARCO BUONOCORE


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Reviewed: Jan. 22, 2003

Delicious and easy! Be careful when doubling (or tripling) the recipe.

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lewisac

	Cooking Level: Intermediate Living In: Alexandria, Virginia, USA
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Reviewed: Jan. 22, 2003

If you use your food processor and already have cooked beans, this is not too time consuming. But it really is nothing special. I won't make it again and used the rest in chili to get rid of it.

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MGMARCKS


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