Recipe for Creamy Black Lentils and Beans ( Kali Dal ) 
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Yield:
4
Ingredients:
Amount Ingredient
5 tbl sunflower oil
2 tsp cumin seeds
1 med onion chopped finely
1 tsp ginger shredded
1 tsp garlic minced
300 gm tomatoes chopped
150 gm red kidney beans soaked overnight and drained
150 gm whole black lentils soaked overnight and drained
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cariander powda
1 tsp garam masala powder
large pinch of asafoetida
large pinch of sugar
900 ml hot water
4 tbl double cream
2 tbl ghee
2 tbl coriander leaves chopped
Instructions:
Instructions: Heat the oil in a heavy pan and add the cumin.

Fry for a minute and add the onion.

When it turns golden reduce the heat add the ginger and garlic and fry well

Add the tomatoes and fry until they are soft.

Stir in the red kidney beans and the black lentils.

Mix in all the spices salt and sugar and add the water.

Bring to the boil.

Reduce the heat cover and cook until the beans are tender.

You may need to add water to thin down the bean puree.

The consistency should be that of a pouring batter.

Take the pan off the heat and stir in the cream.

Pour the ghee over sprinkle the coriander on top and serve very hot with boiled nce.

A slight variation on the Kashmiri dish served at the festival of Vaishno Devi. The addition of black lentils changes its consistency slightly and adds to its nutritive value.

Serves 4

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