I made a few adjustments, increasing the yield and subbing jalapenos for the green chilies and sour cream for the yogurt to account for what I had on hand. The result was a fragrant dish that at first appears to be much like American chili. Served over rice or with naan, though, it evokes some of my favorite Indian restaurant dishes…without the meat, of course! Serves 8-10 Ingredients:
3 cups of dark red kidney beans2 tsp. turmeric powder2 tbsp. grated ginger1/3 cup olive oil1.5 tbsp. cumin seeds2 medium red onions, finely diced4 garlic cloves, minced2 jalapeno peppers, minced1 28 oz. can crushed tomatoes2 tsp. ground cumin1.5 tbsp. chili powder2 tbsp. sour cream1 tsp. salt2 tsp. garam masalachopped cilantro, for garnish
What to do:
Soak the beans overnight. Discard soaking water. In a large stockpot, cover the beans with at least two inches of water and add ginger and turmeric. Cook over medium heat until tender, about 3 hours.Heat oil in another stockpot and add cumin seeds. As they begin to sputter, add onions, garlic and jalepenos and sauté until onions are translucent.Add tomatoes, cumin powder and chili powder. Cook until combined, add sour cream and salt. Transfer beans to this mixture, add garam masala. Simmer on low for flavors to develop.Garnish with cilantro and serve with rice or naan.
