Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Serve with Royal Vegetable Rice Casserole.

Julie Sahni, "Classic Indian Cooking"

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