Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram
A diabetic friendly Mexican recipe with horse gram dal (kollu/ kulith) - soaked for 4 hours, onion - finely chopped, stalk celery - finely chopped. Ready in 1h 10m, serves 2.
Curated byMateo Hernandez🇲🇽
Instructions
20 steps- 1
To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 2
We will cook the soaked horse gram using the pressure cooker method
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 3
You can also cook it in a saucepan if you prefer that method
- 4
Place the soaked horse gram in the pressure cooker, along with 2 cups of water
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 5
Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 6
After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 7
After 10 to 15 minutes turn off the heat
- 8
Allow the pressure to release naturally
- 9
Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl
- 10
We will use it for the chiles as and when required
- 11
The next step is to make the spice base for the Mexican Chili
- 12
Heat the olive oil in a heavy-bottomed pan on medium heat
extra virgin olive oil(1 tablespoon) - 13
Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender
onion - finely chopped(1)stalk celery - finely chopped(2)cloves garlic - finely chopped(3) - 14
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
onion - finely chopped(1)stalk celery - finely chopped(2)pickled jalapenos - finely chopped(2)cloves garlic - finely chopped(3)tomato - finely chopped(1)red chilli powder(1/2 teaspoon)teaspoons cumin powder (jeera) - roasted(2)dried oregano(1 teaspoon)bay leaf (tej patta)(1)black pepper powder - adjustable(1/2 teaspoon) - 15
Now add the cooked horse gram lentils along with 2 tablespoons of reserved water
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 16
Give the Mexican Chili a brisk boil
- 17
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
- 18
Check the salt and spices and adjust to suit your taste
salt - to taste - 19
Transfer the Vegetarian Mexican Chili to a serving bowl
- 20
Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese
Rate this recipe
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Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram
A diabetic friendly Mexican recipe with horse gram dal (kollu/ kulith) - soaked for 4 hours, onion - finely chopped, stalk celery - finely chopped. Ready in 1h 10m, serves 2.
Curated byMateo Hernandez🇲🇽
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Directions
20 steps- 1
To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 2
We will cook the soaked horse gram using the pressure cooker method
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 3
You can also cook it in a saucepan if you prefer that method
- 4
Place the soaked horse gram in the pressure cooker, along with 2 cups of water
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 5
Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 6
After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 7
After 10 to 15 minutes turn off the heat
- 8
Allow the pressure to release naturally
- 9
Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl
- 10
We will use it for the chiles as and when required
- 11
The next step is to make the spice base for the Mexican Chili
- 12
Heat the olive oil in a heavy-bottomed pan on medium heat
extra virgin olive oil(1 tablespoon) - 13
Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender
onion - finely chopped(1)stalk celery - finely chopped(2)cloves garlic - finely chopped(3) - 14
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
onion - finely chopped(1)stalk celery - finely chopped(2)pickled jalapenos - finely chopped(2)cloves garlic - finely chopped(3)tomato - finely chopped(1)red chilli powder(1/2 teaspoon)teaspoons cumin powder (jeera) - roasted(2)dried oregano(1 teaspoon)bay leaf (tej patta)(1)black pepper powder - adjustable(1/2 teaspoon) - 15
Now add the cooked horse gram lentils along with 2 tablespoons of reserved water
horse gram dal (kollu/ kulith) - soaked for 4 hours(1 cup) - 16
Give the Mexican Chili a brisk boil
- 17
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
- 18
Check the salt and spices and adjust to suit your taste
salt - to taste - 19
Transfer the Vegetarian Mexican Chili to a serving bowl
- 20
Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese
Rate this recipe
