Ingredients:
As challenging as it is, everything I cook is without onion and garlic. Some say it limits the flavors, but it is surprising how a dish without two of the most common ingredients tastes amazing. To start it off, soak the beans in boiling water for an hour, then wash and strain them. Then place the beans in a pressure cooker with the chili pepper oil, turmeric, mustard seeds, bay leaves, turmeric, sugar, salt, and pepper to taste, and add 6-8 cups of water.
Using an electric pressure cooker, I set the timer to 30 minutes (on high pressure). What I found that works best is once the timer is finished, let the pressure cooker slowly release the pressure on its own. That way, the beans will continue to cook, and the product will be that the daal will make your chili nice and thick. While waiting for the pressure to release, I typically cut up the veggies. For this chili, I only wanted mushrooms and chili. You can easily add tofu and other veggies to make it more hearty.
Once you can open the pressure cooker, add your veggies and barley, and squeeze an entire lemon into the mix. Around this point, I will taste the base of the chili to see if I need to add chili powder, ginger, or peppers to kick the chili. Adding a little sugar will balance the flavor and make the chili taste even better. After adding everything, I will set the timer for 3 minutes (on high pressure). It doesn’t take long to cook the veggies when in the pressure cooker. Once the timer runs out, in this instance, it is best to release the pressure. This way, the veggies won’t break down, and the chili will taste great.
Please let me know how your chili turns and if there are any recommendations you may have.
