Beluga lentils are a small, round, glossy black variety of lentil (Lens culinaris), named for their resemblance to beluga caviar once cooked. Despite the similar color and name, they're not the same thing as urad dal (black gram) -- a different legume species with a larger, more matte grain and a stickier cooked texture, common in South Indian dishes like idli and dosa. Beluga lentils hold their shape well after cooking while turning creamy, and are grown in North America as well as traditional lentil-growing regions.
They have an earthy, slightly nutty flavor and work well in soups, stews, and salads, pairing with garlic, ginger, cumin, coriander, and turmeric, as well as with onions, tomatoes, leafy greens, and proteins like chicken, lamb, or tofu.