Recipe: Kali Dal
For 8 Persons
Category: Ethnic, Vegetarian
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 & 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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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