Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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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
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.
