Kali Dal

Servings: 8
Ingredients:

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 and kidney beans in a large
pot. Add 4 cups of water and bring to a boil. Turn off heat and let sit for
2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom,
coriander, pepper, salt and 6 tb ghee. Mix well, bring to a boil and 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 and blend them till smooth.
Return to the pot. Keep the dal on a low simmer.

Heat ghee and add the cumin seeds when ghee is very hot. After 10 seconds,
add the minced onion and cook gently for 10 minutes, stirring constantly.
Pour over the dal and mix in the coriander. Simmer till heated through.

Serve with Royal Vegetable and Rice Casserole.

Julie Sahni, ‘Classic Indian Cooking’

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