Indian black beans are different from those eaten by much of the Caribbean, Mexico, and Central America. The Indian ones are a very, very dark shade of green but manage to look black. The Central American variety is actually black. However, one may be substituted for the other, even though each has a somewhat different taste and texture. This is a recipe for dried black beans (Indian or Central American) cooked the way it is done in the villages of the Punjab. Those village homes that have a tandoor—a clay oven—leave pots of this dal to cook very slowly overnight over the embers. These beans are usually eaten with whole-wheat flatbreads, vegetables (such as eggplants), and yogurt relishes. They may also be served with rice. Whole-wheat pita bread may be substituted for the Indian flatbreads.
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