Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram
Total Time: 70 minutes
Cuisine: Mexican
Ingredients:
- tomato
- salt
- cumin powder (jeera)
- bay leaf (tej patta)
- red chilli powder
- cloves garlic
- virgin olive oil
- jalapenos
- onion
- dried oregano
- black pepper powder
- horse gram dal (kollu kulith)
- stalk celery
Instructions:
- To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils
- We will cook the soaked horse gram using the pressure cooker method
- You can also cook it in a saucepan if you prefer that method
- Place the soaked horse gram in the pressure cooker, along with 2 cups of water
- Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles
- After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes
- After 10 to 15 minutes turn off the heat
- Allow the pressure to release naturally
- Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl
- We will use it for the chiles as and when required
- The next step is to make the spice base for the Mexican Chili
- Heat the olive oil in a heavy-bottomed pan on medium heat
- Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender
- Once tender, add the chopped tomatoes, jalapenos, along with chili powder, ground cumin, bay leaf, dried oregano, black pepper, and cook until tomato become soft and well cooked
- Now add the cooked horse gram lentils along with 2 tablespoons of reserved water
- Give the Mexican Chili a brisk boil
- Once it comes to a brisk boil, cover the pan, turn the heat to low and simmer the Vegetarian Mexican Chili for about 10 minutes and turn off the heat
- Check the salt and spices and adjust to suit your taste
- Transfer the Vegetarian Mexican Chili to a serving bowl
- Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese