Title: Kali dal
 Categories: Ethnic, Vegetarian
      Yield: 8 Servings
 
      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"