| 1 | Wash the gram beans. |
| 2 | Place both the grma beans & kidney beans in a large pot. |
| 3 | Add 4 cups of water & bring to a boil. |
| 4 | Turn off heat & let sit for 2 hours. |
| 5 | Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. |
| 6 | Mix well, bring to a boil & simmer for 4 ?to 5 hours. |
| 7 | Keep the heat very low so that you maintain a bare simmer during the cooking period. |
| 8 | After cooking, remove 2 to 3 cups of the beans & blend them till smooth. |
| 9 | Return to the pot. |
| 10 | Keep the dal on a low simmer. |
| 11 | Heat ghee & add the cumin seeds when ghee is very hot. |
| 12 | After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly. |
| 13 | Pour over the dal & mix in the coriander. |
| 14 | Simmer till heated through. |
| 15 | Serve with royal vegetable & rice casserole. |
| 16 | Julie sahni, "classic indian cooking |
