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Kali Dal


Black whole gram beans
1 cup
Red kidney beans
2 tbsp
Chopped onions
1 cup
Chopped ginger
2 tbsp
Chopped tomatoes
¾ cup
1 cup
Ground cardamom
½ tsp
Ground coriander
1 tbsp
Red pepper
½ tsp
2 tsp
6 tbsp
4 tbsp
Cumin seeds
1 ½ tsp
Minced onions
1 cup
Coriander leaves – chopped
¼ cup

Wash the gram beans. Place both the gram beans and kidney beans in a large pot. Add 4 cups of water and bring to a boil. Turn off heat and let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt and 6tbsp ghee. Mix well, bring to a boil and simmer for 4 ½ 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 and blend them until smooth. Return to the pot. Keep the dal on a low simmer.

Heat ghee and add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion and cook gently for 10 minutes, stirring constantly. Pour over the dal and mix in the coriander. Simmer until heated through. Serve with Royal Vegetable and Rice Casserole.