Kali Dal Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Black whole gram beans,
2 tbsp: Red kidney beans,
1 cup: Chopped onions,
2 tbsp: Chopped ginger,
3/4 cup: Chopped tomatoes,
1 cup: Water,
1/2 tsp: Ground cardamom,
1 tbsp: Ground coriander,
1/2 tsp: Red pepper,
2 tsp: Salt,
6 tbsp: Ghee,
4 tbsp: Ghee,
1 1/2 tsp: Cumin seeds,
1 cup: Minced onions,
1/4 cup: Coriander leaves, chopped
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp