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| RECIPE FOR KALI DAL |
Title: Kali Dal
Category: Entree Indian Vegetarian
Serves: 8
Ingredients:
| 1.00 | c | Black whole gram beans | | 2.00 | tb | Red kidney beans | | 1.00 | c | Chopped onions | | 2.00 | tb | Chopped ginger | | 0.75 | c | Chopped tomatoes | | 1.00 | c | Water | | 0.50 | ts | Ground cardamom | | 1.00 | tb | Ground coriander | | 0.50 | ts | Red pepper | | 2.00 | ts | Salt | | 6.00 | tb | Ghee | | 4.00 | tb | Ghee | | 1.50 | ts | Cumin seeds | | 1.00 | c | Minced onions | | 0.25 | c | Coriander leaves, chopped |
Instructions:
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.
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