Red Lentil Chili (Rajma Chawal Inspired)

This dish is very much inspired by Chef Atul Kochhar who via his instagram introduced me to these very unique spices like mango powder and black cardamom.

I would never dare to call myself a expert in Indian Cuisine, but I'm a big fan and enjoy it so much. I'm loving the journey learning and I feel like I am in some small way traveling, and experiencing culture by endeavoring to use these foreign and fragrant spices.

Whatever you call this dish.. Just know its delicious

I know many reading this post will not have easy access to these spices in your spice cabinet. I know because I had none of these spices. My hope for you all reading is to expand your cooking by trying something new.. I wrote this recipe to help those who want to try doing that. I promise you will not regret it.

The flavors will truly knock your socks off.

I dare you to get the spices and make this. You'll be so glad you did.

Prep Time 15mins

Total Time 45 mins

Makes 10-12 Servings

Ingredients

• 2 small white or yellow onions

• 7 large tomatoes

• 1 can of crushed red tomatoes

• 4-5 tablespoons finely chopped or grated ginger

• 8 cloves of garlic

• 5-6 cups of water or vegetable stock

• 2 black cardamom pods

• 3 tablespoons ghee or coconut oil

• 1.5 tablespoons coriander powder

• 2 teaspoon mango powder

• 2 tablespoon garam masala

• 1.5 teaspoon chili powder

• ½ cup fenugreek leaves

• 2.5 cups of red lentils

• 1 tablespoon of coconut sugar

• salt to taste

This is a Masala Dabba. Indian stainless steel spice box made up of a round stainless steel tin, 7 smaller round pots, a lid and a spice spoon.

I like to collect my spices for dahls and other Indian inspired dishes in my Masala Dabba.

Method

In a food processor, blender, or nutra bullet etc.. whatever you have..

1.) Blend the onions with 2.5 tablespoons of the ginger (half the ginger for the recipe), 4 cloves of garlic (half the garlic for the recipe) into a paste. Set aside. In the same food processor/ blender add the fresh tomatoes and blend into a smooth sauce.

2.) In a large pot add dry red lentils, water or veg stock, blended tomato mixture, the black cardamom pods, the blended garlic and onion mixture, combine everything together in the pot and let cook for 30 mins on medium- low heat.

3.) Once the lentils come to a boil in the water add a lid and cook on medium low for the rest of the time.

Note: If the lentils have absorbed all the water turn off heat to prevent burning or over cooking or add additional water or veg stock as needed until lentils are fully cooked they should be soft or even mushy. Just keep a eye on them and be sure to stir every 10 mins to help ingredients to combine and to assist the lentils breaking down.

While the lentils are cooking .... We are going to sautée our spices with ginger and garlic for about 4-5 mins.

4.) Combine the toasted spice/ and tomato mixture into the pot of cooking lentils and stir to combine.

5.) When lentils are fully cooked serve over cooked rice or eat with naan and steamed veg and enjoy.