Kali Dal 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
Kali Dal 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"
Serves: 8
A Kali Dal Recipe
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