*  Exported from  MasterCook  *
 
                                  KALI DAL
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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”
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving