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Veggie Table - Show #48

Kali Daal

1 cup (250 mL) -- Kali daal (urhad or maan sabat)
2 - 2 ½ cups (500 - 550 mL) -- Water (adjust to desired consistency)
1 - 1" (2.54cm) -- Stick of ginger, peeled
1 tsp (5 mL) -- Vegetable oil
To taste... -- Salt

Seasoning:

½ cup (125 mL) -- Vegetable oil/clarified butter (ghee)
1 -- Large onion, diced
3 (Three) -- Tomatoes. Coarsely chopped
1 tbsp (15 mL) -- Ginger, finely chopped
1 tbsp (15 mL) -- Garlic, finely chopped
½ tsp (2 mL) -- Turmeric
1 tsp (5 mL) -- Ground coriander
1 tsp (1 mL) -- Ground cumin
½ tsp (2 mL) -- Garam masala
½ tsp (2 mL) -- Red chili powder (hot)
2 -- Fresh green chilies, chopped
½ cup (125 mL) -- Fresh coriander, chopped
½ cup (125 mL) -- Half & half (or whipping cream) -- optional
To taste... -- Salt and fresh pepper
To taste... -- Butter

In a slow cooker/crock pot or pressure cooker make daal with: daal, ginger piece, 1 tsp. vegetable oil and salt, until completely dissolved to the consistency of a thick soup. (FYI - the longer this soup cooks the smoother the consistency.) Keep adding water in small amounts (leave on low heat) as you prepare the seasoning? In a large heavy bottom saucepan, heat the ghee/oil and add the onion. As it softens and turns golden, add the garlic and ginger - keep stirring to prevent burning and sticking. After about a minute, add the turmeric, coriander, cumin, garam masala, chili powder, salt & pepper. Keep frying, and when this mixture turns a rich brown, add the tomatoes and green chilies. This mixture is cooked when the oil separates and rises from the onion mixture. Add this to the daal and mix thoroughly. Add the cream. Garnish with fresh coriander and add butter in a dollop just before serving hot.