|
Ingredients
4-6 oz mixed dried chiles (pasilla, negro, chipotle, New Mexico, ancho, de arbol, etc)
8 c. water or broth
2 c. mixed dal (Indian lentils)
3 tbsp. oil or ghee
2 onions, chopped
4-5 cloves garlic, minced
5-6 fresh chiles (Thai or Indian, red or green, to taste), chopped
3 tbsp. chili powder
1 tbsp. coriander powder
1 tbsp. cumin powder
2 tbsp. garam masala
2 tbsp. miso paste (red or brown, but white would work)
1 can (398 ml) diced tomatoes
Salt and pepper to taste
1 pkg. paneer cheese
Yogurt or sour cream if desired
For the Tadka:
2 tbsp. oil or ghee
1/3 c. kari leaves
1 tbsp. cumin seeds
1 tbsp. mustard seeds
1 tbsp. coriander seeds
|
Instructions
- Clean chiles, de-seed and de-rib if desired, and toast in a medium heat dutch oven or stock pot until they smell toasty. Soak chiles in 4 c. of boiling water or broth for 10 minutes until soft. Blend chiles and liquid until smooth. Meanwhile, saute onions until soft, then add garlic and fresh chiles and saute 2-3 minutes longer. Add chili powder, coriander powder, cumin powder, garam masala, and miso paste and saute for another few minutes until fragrant.
- Add lentils, 4 c. water or broth and diced tomatoes, as well as the blended chiles. Lower heat to medium-low and simmer for an hour or until lentils are cooked, stirring occasionally. Add salt and pepper to taste.
- While the lentils cook, cut the paneer into ½-in. cubes. Saute in ghee or oil until lightly browned, and add to chili. When ready to serve, make the tadka: heat the oil or ghee in a small frying pan. Add the spices, and heat until seeds begin to pop. Serve the chili with a spoonful of tadka, and offer yogurt or sour cream on the side. Enjoy!
|
