*  Exported from  MasterCook II  *

                                 Kali Dal

Recipe By     : Classic Indian Cooking - Julie Sahni
Serving Size  : 8    Preparation Time :5:00
Categories    : Ethnic - Indian                  Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Black Whole Gram Beans,Dried -- (Sabat urad dal)
   2      Tablespoons   Red Kidney Beans,Dried
   1      Cup           Onion,Finely Chopped
   2      Tablespoons   Ginger Root,Fresh,Chopped Fine
     3/4  Cup           Tomatoes,Fresh,Chopped
   1      Cup           Yogurt,Plain
     1/2  Teaspoon      Cardamom,Ground
   1      Tablespoon    Coriander,Ground
     1/2  Teaspoon      Red Pepper
   2      Teaspoons     Salt
     1/2  Cup           Butter
   4      Tablespoons   Butter
   1 1/2  Teaspoons     Cumin Seeds
   1      Cup           Onions,Minced
     1/2  Cup           Heavy Cream
     1/4  Cup           Coriander Leaves,Fresh,Chopped

1)  Pick clean and wash the beans.

2)  Put the beans in a deep saucepan.  Add 4 cups water and bring to a boil.  Turn off the heat and let the beans soak, covered, for 2 hours.  Do not drain as the beans cook in the water they are soaking in.

3)  Add the ginger, tomatoes, yogurt, cardamom, ground coriander, red pepper, salt and 8 Tbsp. of butter.  Stir to mix.  Bring to a boil.  Reduce heat and simmer, partially covered, for 4-1/2 to 5 hours.  Stir beans very carefully every 1/2 hour.  The beans should simmer very very gently and at no time should they be allowed to boil hard.

4)  OPTIONAL STEP:  If you want a thick, creamy soup, take out 2-3 cups of the cooked beans and finely puree them in a blender, or mash about a third of the cooked beans in the pan itself.  Keep the dal on a low simmer while you make the perfumed butter.  (I personally feel that the dal tastes better if you don't mash up the beans too much, if at all.)

5)  Heat the butter over medium-high heat in a frying pan.  When it is hot, add the cumin seeds.  When the seeds turn dark (after about 10 seconds) add the onions and cook until they turn light brown (about 10 minutes), stirring constantly.  Pour the entire contents over the simmering bean mixture.

6)  Add the heavy cream and chopped coriander leaves, stir well to mix thoroughly, and simmer until heated through.  Check for salt and serve.

                   - - - - - - - - - - - - - - - - - -

Serving Ideas : This dal traditionally accompanies all tandoori food.

NOTES : Can be served with rice or bread.