Indian Chilli

Here a simple, easy recipe and you don’t really need to go to the Indian grocery store. It’s regular stuff you can buy anywhere:

If you want to go the convenient way, use one can each of garbanzo and black bean. I drain it and rinse it out.

If you want to put in a lot of effort, then you can get the bag of dried mixed lentils or any dry lentil /bean you like. The Indian grovery stores have tons of variety. If using dried, soak in water overnight. Add about 2-3 inches more than the beans. It’ll soak it all up.

To cook the soaked lentils, rinse and discard the water they soaked in. transfer to a deep dish pot add, soaked beans, 3-4 garlic cloves peeled whole, a bay leaf, salt and enough water to cover the beans and cook on low-medium. Depending on the beans should take maybe a 45 mins to an hour. If you can smush it between your fingers it is cooked.

If you have a pressure cooker, add all of the above and pressure cook for about 2-3 whistles. Shouls take about 20 mins.

You can even do this in the slow cooker. In which case make the gravy indicated below in the slow cooker, then add the dried beans ( everything indicated above) and cook on low for 3-4 hours.

The gravy:

One big red or yellow onion, diced small

Garlic cloves-2-3 peeled minced

Fresh Ginger: about ¼ inch. Optional if you don’t have it

Cilantro: a whole bunch washed, rinsed, chopped. You can use the stems as well.

Tomatoes: 5-6 medium ripe ones dices. The roma tomato will work. You can also use the no-salt canned diced ones. You’ll need about 2 cans.

Serrano Green Chili l: 3-4. Slit lengthwise. I don’t de-seed them as I like the heat.

Spices: salt, coriander powder, cumin powder, red chili powder. You can use the crushed red chilli flakes if you don’t have the powder. I add turmeric as it gives it the nice color.

To Cook the gravy:

Add about 1-2 tbsp of oil to a deep pot. Use canola or olive or whatever you use. Heat to medium. Add onion, garlic, ginger, green chilies. . If you are using canned beans, add a bay leaf to the oil at this time. Cook until caramelized or onions are golden brown.  Add diced tomatoes and simmer covered until tomatoes break down and the whole thing looks like a paste or thick gravy.

Remove bay leaf from beans. Add with the garlic to the gravy with some of the water the beans were boiled in.

Let the bean and gravy mix simmer for 15-20 mins.

Top with diced onions, chopped cilantro, sour cream or yogurt.

Serve with rice, tandoori rotis or crusty bread.