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Kali Dal

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

5 hrs

Ready

7 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup black gram beans
*
2 tablespoons red kidney beans
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1 cup onions
chopped
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2 tablespoons ginger
chopped
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¾ cup tomatoes
chopped
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1 cup water
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½ teaspoon cardamom seeds
ground
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1 tablespoon coriander
ground
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½ teaspoon red pepper flakes
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2 teaspoons salt
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6 tablespoons ghee (clarified butter)
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4 tablespoons ghee (clarified butter)
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1 ½ teaspoons cumin seeds
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1 cup onions
minced
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¼ cup cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml black gram beans
*
3E+1 ml red kidney beans
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237 ml onions
chopped
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3E+1 ml ginger
chopped
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177 ml tomatoes
chopped
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237 ml water
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2.5 ml cardamom seeds
ground
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15 ml coriander
ground
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2.5 ml red pepper flakes
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1E+1 ml salt
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9E+1 ml ghee (clarified butter)
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6E+1 ml ghee (clarified butter)
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7.5 ml cumin seeds
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237 ml onions
minced
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59 ml cilantro
chopped
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Directions

Wash the gram beans.

Place both the grma beans and kidney beans in a large pot.

Add 4 cups of water and bring to a boil. Turn off heat and let sit for 2 hours.

Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt and 6 tablespoons ghee.

Mix well, bring to a boil and simmer for 4½ 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 and blend them until smooth.

Return to the pot.

Keep the dal on a low simmer.

Heat ghee and add the cumin seeds when ghee is very hot.

After 10 seconds, add the minced onion and cook gently for 10 minutes, stirring constantly.

Pour over the dal and mix in the coriander.

Simmer until heated through.

Serve with Royal Vegetable and Rice Casserole.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 15087% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 708mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 9%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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