Kali Dal

• 1 cup black gram beans
• 2 tablespoons red kidney beans
• 1 cup onions chopped
• 2 tablespoons ginger chopped
• 3/4 cup tomatoes chopped
• 1 cup water
• 1/2 teaspoon cardamom seeds ground
• 1 tablespoon coriander ground
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt
• 6 tablespoons ghee (clarified butter)
• 4 tablespoons ghee (clarified butter)
• 1 1/2 teaspoons cumin seeds
• 1 cup onions minced
• 1/4 cup cilantro chopped

1. Wash the gram beans.
2. Place both the grma beans and kidney beans in a large pot.
3. Add 4 cups of water and bring to a boil.
4. Turn off heat and let sit for 2 hours.
5. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt and 6 tablespoons ghee.
6. Mix well, bring to a boil and simmer for 4 1/2 to 5 hours.
7. Keep the heat very low so that you maintain a bare simmer during the cooking period.
8. After cooking, remove 2 to 3 cups of the beans and blend them until smooth.
9. Return to the pot.
10. Keep the dal on a low simmer.
11. Heat ghee and add the cumin seeds when ghee is very hot.
12. After 10 seconds, add the minced onion and cook gently for 10 minutes, stirring constantly.
13. Pour over the dal and mix in the coriander.
14. Simmer until heated through.
15. Serve with Royal Vegetable and Rice Casserole.

black gram beans, red kidney beans, onions, ginger chopped, tomatoes, water, cardamom seeds ground, coriander ground, red pepper, salt, ghee, ghee, cumin seeds, onions, cilantro

Taken from recipeland.com/recipe/v/kali-dal-37623 (may not work)