-
1
Start by straining lentils and beans, and pick out any rocks if you see them. I rarely do, but some times they slip in.
-
2
Next, heat a large pot, enough to hold all of this madness, and heat 1 tablespoon of the canola oil. Add onions, potatoes, and carrots, and cook until onion begins to soften. Once softened, add ginger, garlic, and chili. Once the garlic perfumes your kitchen, toss in lentils and beans, and give a good stir. Cook over medium heat for a couple of minutes, then increase the heat to medium-high and add chicken stock and chicken. Cover, reduce heat to medium-low, and cook until red beans have softened, about 1 1/2 hours.
-
3
Once beans have softened, get another small skillet set on medium-high heat, and add remaining oil. Once oil shimmers, get the lid ready to cover, and toss in mustard seeds. Quickly cover as those seeds are going to start dancing and the oil is going to start popping. Once the seeds pop, add turmeric, paprika, and cumin, giving it a nice stir. After about 20 seconds of stirring, scoop all of that mixture into the chili pot and stir. Cook the chili for about another 10 minutes, allowing all of those awesome spices to infuse the chili.
-
4
Season the chili with a generous pinch of salt, stir, and taste. If it needs more salt, and it may, feel free to add more.
-
5
Ladle the Indian chili into a bowl, sprinkle with cashews, and serve with warm naan.
