Yes, this freezes well.

I’d be happy to help you troubleshoot. Urad dal shouldn’t take that long to get soft unless they are very old.

This did not work for me. I almost dumped it, but I think I saved it at the last moment. Sort of. It was a watery, flavorless broth with hard lentils that I ended up cooking all evening & all night until 11:00 the next morning just to soften that rock hard Urad Dal . I had pre-cooked the kidney beans from a precious recipe. In the end, I threw in a bunch of garam masala, more salt & some butter & sugar to stem the bitter aftertaste. I used a stick blender to cream it up because it was still too thin with beans floating around after all those hours of cooking. The picture looks nothing like my finished product. This is too much work for a dish gone wrong.

Exactly! My favorite is homemade plain soy yogurt, but commercial nondairy yogurts work fine too!

or vegans can use vegan yogurt!

This is an EXCELLENT Dish — very flavorful. It honestly tastes better the next day. And – for those vegetarians out there (not strict vegans), add some fresh yogurt and it’s devine served over warm rice. LOVE this. Will be making it all winter long.

It is!

Thanks so much…it’s in the slow cooker now!