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Kali Dal Recipe
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1 c Black whole gram beans 2 tb Red kidney beans 1 c Chopped onions 2 tb Chopped ginger 3/4 c Chopped tomatoes 1 c Water 1/2 ts Ground cardamom 1 tb Ground coriander 1/2 ts Red pepper 2 ts Salt 6 tb Ghee 4 tb Ghee 1 1/2 ts Cumin seeds 1 c Minced onions 1/4 c Coriander leaves, chopped Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer for 4 1/2 to 5 hours. Keep the heat very low so that you maintain a bare simmer during the cooking period. After cooking, remove 2 to 3 cups of the beans & blend them till smooth. Return to the pot. Keep the dal on a low simmer. Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly. Pour over the dal & mix in the coriander. Simmer till heated through. Serve with Royal Vegetable & Rice Casserole. Julie Sahni, "Classic Indian Cooking"
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