This was an experiment from a few years ago, but it turned out to work.
Bring to boil:
* 6 cups water
* 1 cup lentils of some sort (I like some of the more interesting varieties but experiment as you will)
Cook for a long time, until lentils are soft and mushy. Add:
* 1 can garbanzos, strained and washed
Cook through, bring off heat.
In large pot with, oh, for kicks, walnut oil (I happened to have some at the time), toast:
* Pinch of brown mustard seeds (only use yellow if that's all you can find; brown have a much earthier taste that compliment the dish much better)
* 15-20 black peppercorns
When those pop, reduce heat and add:
* 1 medium onion, diced
* About the same amount of sliced carrots
Let that cook for a bit. When onions brown, add:
* 4 cloves garlic
* 1 or 2 serranos
* Generous turmeric
* Some coriander
* 1 or 2 cups water as needed
* Bean mixture
* Small amount of garam masala
In that order, mind. You need to not toast the garam masala. And don't add too much. The cinnamon in the stuff gets to be overwhelming, and really, there's already enough flavor in there without overdoing it.
Serve with rice, which for this seems to go well with toasted cumin.
Very hearty. Give it a shot.