Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Indian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Dried black beans -- soaked
8 Cups Water
2 Each Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Each Bay leaf
1 Cup Chopped cilantro
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Peeled -- chopped plum tomatos
1/3 Cup Uncooked bulgur wheat
1/2 Cup Boiling water
Salt & pepper -- --------SEASONING---
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1
1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili
powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce
heat & simmer for 30 minutes. In another bowl, combine bulgur with
boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop. Add fennel seeds & cover. Cook till popping stops &
fennel darkens. Pour over chili. Add remaining cilantro & drizzle with
olive oil.
