Kali Dal
Yield
8 servingsPrep
15 minCook
5 hrsReady
7 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
black gram beans
|
* |
2 | tablespoons |
red kidney beans
|
|
1 | cup |
onions
chopped |
|
2 | tablespoons |
ginger
chopped |
|
¾ | cup |
tomatoes
chopped |
|
1 | cup |
water
|
|
½ | teaspoon |
cardamom seeds
ground |
|
1 | tablespoon |
coriander
ground |
|
½ | teaspoon |
red pepper flakes
|
|
2 | teaspoons |
salt
|
|
6 | tablespoons |
ghee (clarified butter)
|
|
4 | tablespoons |
ghee (clarified butter)
|
|
1 ½ | teaspoons |
cumin seeds
|
|
1 | cup |
onions
minced |
|
¼ | cup |
cilantro
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
black gram beans
|
* |
3E+1 | ml |
red kidney beans
|
|
237 | ml |
onions
chopped |
|
3E+1 | ml |
ginger
chopped |
|
177 | ml |
tomatoes
chopped |
|
237 | ml |
water
|
|
2.5 | ml |
cardamom seeds
ground |
|
15 | ml |
coriander
ground |
|
2.5 | ml |
red pepper flakes
|
|
1E+1 | ml |
salt
|
|
9E+1 | ml |
ghee (clarified butter)
|
|
6E+1 | ml |
ghee (clarified butter)
|
|
7.5 | ml |
cumin seeds
|
|
237 | ml |
onions
minced |
|
59 | ml |
cilantro
chopped |
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.