This is the most exquisite of all dal preparations, completely different in both texture and in flavoring. Kali dal is a Moghul classic. Its consistency comes from the slow, prolonged cooking of beans with yogurt, tomatoes, and onions. The important ingredients that give the dal its velvet-smooth texture and satiny sheen are sweet butter and cream. In India, Kali dal is not an everyday dish.
1. Pick clean and wash gram beans.
2. Put the gram beans and the kidney beans in a deep saucepan. Add 4 cups water, and bring to a boil. Turn off heat, and let the beans soak, covered, for 2 hours. Do not drain, as the beans will cook in the water they are soaking in.
3. Add all the ingredients for cooking the beans (1 cup chopped onions through 8 tbsp. ghee on ingredient list), stir to mix. Bring to a boil. Reduce heat and simmer, partially covered, for 4.5 to 5 hours. Sir the beans very carefully ever half hour during cooking. (The heat should be as low as possible so that the beans barely simmer during the entire 5 hours of cooking. At no point should they ever boil rapidly, or the beans will crack and become slimy)
4. Take out about 2-3 cups of the cooked beans from the pan, and finely puree them in a blender or food processor. Return the puree to the pan. Or mash about a third of the cooked beans in the pan itself, with the back of the spoon. (This will give the bean mixture a smother, creamier consistency.) Keep the dal on a low simmer while you make the perfumed butter, called tadka.
5. Heat the ghee or oil over medium heat in a frying pan. When it is hot, add the cumin seeds. When the seeds turn dark brown (about 10 seconds), add the onions, and cook until they turn light brown (about 10 minutes), stirring constantly so they do not burn. Pour the entire contents of the frying pan over the simmering bean mixture. Add the heavy cream and chopped coriander leaves, and stir well to mix thoroughly. Simmer until heated through. Check for salt, and serve.
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Serving Size: 1 Serving (2111g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1054 | ||
Calories from Fat: 220 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.6mg | 17 % | |
Sodium 399.9mg | 14 % | |
Potassium 3157.2mg | 83 % | |
Total Carbohydrate 197.6g | 58 % | |
Dietary Fiber 37g | 148 % | |
Sugars, other 160.5g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1054
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