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
Experts have traced the existance of recipes way back into antiquity, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, generally, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to food historians are some tablets in ancient 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 having made drinkers feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans made use of many aromatic flavors, including many that are still in use today like thyme, fennel and dill. Closer to modern times, there were a couple of recipe books which were published in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals prepared for the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, including parsley and basil. These new spices and herbs led to an explosion in cookery books, many of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are in high demand, as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Kali Dal recipe.
