Kali Dal

Recipe Ingredients

1 cup	160g / 5.6oz	Black whole gram beans
2 tablespoons	30ml	Red kidney beans
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Chopped ginger
3/4 cup	46g / 1.6oz	Chopped tomatoes
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Ground cardamom
1 tablespoon	15ml	Ground coriander
1/2 teaspoon	2.5ml	Red pepper
2 teaspoons	10ml	Salt
6 tablespoons	90ml	Ghee
4 tablespoons	60ml	Ghee
1 1/2 teaspoons	7.5ml	Cumin seeds
1 cup	62g / 2.2oz	Minced onions
1/4 cup	10g / 0.4oz	Coriander leaves - chopped

Recipe Instructions

Wash the gram beans. Place both the gram 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 until 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 until heated through.

Serve with Royal Vegetable and Rice Casserole.

Source:
Julie Sahni, "Classic Indian Cooking"

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