Ingredients
1 cup black whole gram beans
2 tbsp red kidney beans
1 cup chopped onions
2 tbsp chopped ginger
3/4 cup chopped tomatoes
1 cup water
1/2 tsp ground cardamom
1 tbsp ground coriander
1/2 tsp red pepper
2 tsp salt
6 tbsp ghee
4 tbsp ghee
1 1/2 tsp cumin seeds
1 cup minced onions
1/4 cup coriander leaves, chopped
Directions
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"
Servings: 8 servings
Kali Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Written cooking instructions as an idea can be observed far back into ancient history, at least as far into history as the ancient Egyptians, and possibly even further. However, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to historians are some ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans made use of many different herbs and spices, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Continuing our culinary historical journey, there were some recipe books which date from the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is served today, but rather accounts of the types of food on the menues of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new foods and spices led to a surge in recipe publications, the majority of which still exist in private libraries. The TV revolution gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Kali Dal recipe.
