As it slowly cooks and you stir in the spices, you’ll begin to understand why this wholesome, rich combination of lentils and beans is the ultimate comfort food; and why Kavi’s sister says she could eat this Punjabi staple, “Morning, noon, and night”.$14.95
Whole urad dal, chana dal, dark red kidney beans, red chili powder, salt and garam masala
What Do I Provide?
Fresh ginger, salt, water and butter
Peeling ginger- Ginger is actually very easy to peel and you waste very little when you use the edge of a spoon! The skin is thin and scrapes off very easily. (We used to use vegetable peeler until we discovered this technique, and we are so glad we did since we now waste so much less)! When using a spoon, simply scrape the ginger with the inside of the spoon, making sure you get the edge of the spoon into the crevices of the ginger.
Freezing ginger- You can also freeze any extra ginger! Here are two different ways you can do it:
FREEZE READY TO USE: Peel and chop the ginger root all at once. Then place the chopped ginger in a sheet of plastic wrap and freeze. It will be ready to go when you need it for your next Kaveli Kit!
FREEZE WHOLE: Place the entire root in a freezer bag (we like to peel it first). When needed, just take it out of the freezer and grate what you need. Freezing will darken the flesh just a little, but it will not hurt the flavor one bit and it actually makes it easier to grate or chop!
Any extra Kali Daal will freeze nicely too. We like to portion it in quart sized freezer bags, so it is the perfect quick fix when we are craving this nutritious blend of beans, or when we need a quick dinner. It is best reheated on the stove top (rather than the microwave) with a little bit of extra water.
This pairs well with the following products: