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Ingredients
|
Quantity
|
|
Black whole gram beans
|
1 cup
|
|
Red kidney beans
|
2 tbsp
|
|
Chopped onions
|
1 cup
|
|
Chopped ginger
|
2 tbsp
|
|
Chopped tomatoes
|
¾ cup
|
|
Water
|
1 cup
|
|
Ground cardamom
|
½ tsp
|
|
Ground coriander
|
1 tbsp
|
|
Red pepper
|
½ tsp
|
|
Salt
|
2 tsp
|
|
Ghee
|
6 tbsp
|
|
Ghee
|
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.
