Name: Kali Dal
Ingredients: 1 c Black whole gram beans; 2 tb Red kidney beans; 1 c Chopped onions; 2 tb Chopped ginger; 3/4 c Chopped tomatoes; 1 c Water; 1/2 ts Ground cardamom; 1 tb Ground coriander; 1/2 ts Red pepper; 2 ts Salt; 6 tb Ghee; 4 tb Ghee; 1 1/2 ts Cumin seeds; 1 c Minced onions; 1/4 c Coriander leaves, chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian	8	Servings

INGREDIENTS

1	c	Black whole gram beans
2	tb	Red kidney beans
1	c	Chopped onions
2	tb	Chopped ginger
3/4	c	Chopped tomatoes
1	c	Water
1/2	ts	Ground cardamom
1	tb	Ground coriander
1/2	ts	Red pepper
2	ts	Salt
6	tb	Ghee
4	tb	Ghee
1 1/2	ts	Cumin seeds
1	c	Minced onions
1/4	c	Coriander leaves, chopped

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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