Vegan Indian Dal Chili
Vegan Indian Dal Chili Author: Alex Caspero Vegan Indian Dal Chili! You are going to love this masala spiced chili. Vegan and Gluten-free.
Ingredients
- 1 1/2 cups whole urad dal
- 1 cup dried small kidney beans
- 1 tablespoon olive oil
- 1 medium onion, very finely chopped
- 4 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper, or more/less depending on your preference
- 1-2 Thai green chilis, minced
- 1 28 ounce can crushed tomatoes
- 3 cups water
- 1 teaspoon lime juice
- 1/3 cup chopped cilantro leaves
Instructions
- Combine the urad dal and kidney beans in a large pot and cover with water by at least 1 inch. Soak for at least 8 hours or overnight.
- Drain and rinse beans, then return back to the pot with 8 cups water. Bring to a boil, then reduce heat to low and cook until tender, about 60 minutes. You can also cook beans in a pressure cooker for 15 minutes.
- Heat the olive oil over medium heat and add the onion. Cook until onion is very soft, about 5-7 minutes. Add the ginger, garlic, cumin seeds, chili powder, garam masala, cayenne pepper and chili peppers. Cook for another 5 minutes until chilis are soft.
- Add in the crushed tomatoes, cooked beans, water and cook at least another 15-20 minutes until the mixture has thickened and warmed through. Right before serving, stir in the lime juice and cilantro.