Kali dal
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black whole gram beans |
| 2 | tablespoons | Red kidney beans |
| 1 | cup | Chopped onions |
| 2 | tablespoons | Chopped ginger |
| ¾ | cup | Chopped tomatoes |
| 1 | cup | Water |
| ½ | teaspoon | Ground cardamom |
| 1 | tablespoon | Ground coriander |
| ½ | teaspoon | Red pepper |
| 2 | teaspoons | Salt |
| 6 | tablespoons | Ghee |
| 4 | tablespoons | Ghee |
| 1½ | teaspoon | Cumin seeds |
| 1 | cup | Minced onions |
| ¼ | cup | Coriander leaves, chopped |
Directions
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 4½ 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"