Recipe - Kali Dal

1 cup Black whole gram beans
2 tablespoon Red kidney beans
1 cup Chopped onions
2 tablespoon Chopped ginger
Three fourths cup Chopped tomatoes
1 cup Water
One half teaspoon Ground cardamom
1 tablespoon Ground coriander
One half teaspoon Red pepper
2 teaspoon Salt
6 tablespoon Ghee
4 tablespoon Ghee
1 One half teaspoon Cumin seeds
1 cup Minced onions
One fourth cup Coriander leaves, chopped

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 tablespoon ghee. Mix well, bring to a boil & simmer for 4 One half 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