Rajma Vegetarian Chili Food

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

RAJMA (VEGETARIAN CHILI)

Steps:

• In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
• Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
• Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
• Stir in the lemon juice and cilantro.

PUNJABI RAJMA (KIDNEY BEANS)

Steps:

• Rinse and drain kidney beans.
• Heat the oil on medium to medium high.
• Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
• Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
• Add the rest of the spices and mix well.
• Add the kidney beans and mix well.
• Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
• About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
• Garnish with the rest of the cilantro when you are ready to eat it!