Kali Dal

Ingredients

260 gr black gram beans
34 gr kidney beans
220 gr onions
30 gr ginger
120 gr tomatoes
240 ml water
1 gr cardamom
6 gr coriander
1 gr pepper
6 gr salt
210 gr ghee
3 gr cumin seeds
24 gr coriander leaves
950 ml water
240 ml water

Instructions

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"