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Kali dal

Yield: 8 Servings

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

Instructions:

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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