Kali dal

1 c  Black whole gram beans
      2 tb Red kidney beans
      1 c  Chopped onions
      2 tb Chopped ginger
    3/4 c  Chopped tomatoes
      1 c  Water
    1/2 ts Ground cardamom
      1 tb Ground coriander
    1/2 ts Red pepper
      2 ts Salt
      6 tb Ghee
      4 tb Ghee
  1 1/2 ts Cumin seeds
      1 c  Minced onions
    1/4 c  Coriander leaves, chopped
 
  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"