Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram

Step 1: To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils

Step 2: We will cook the soaked horse gram using the pressure cooker method

Step 3: You can also cook it in a saucepan if you prefer that method

Step 4: Place the soaked horse gram in the pressure cooker, along with 2 cups of water

Step 5: Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles

Step 6: After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes

Step 7: After 10 to 15 minutes turn off the heat

Step 8: Allow the pressure to release naturally

Step 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

Step 10: We will use it for the chiles as and when required

Step 11: The next step is to make the spice base for the Mexican Chili

Step 12: Heat the olive oil in a heavy-bottomed pan on medium heat

Step 13: Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender

Step 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

Step 15: Now add the cooked horse gram lentils along with 2 tablespoons of reserved water

Step 16: Give the Mexican Chili a brisk boil

Step 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

Step 18: Check the salt and spices and adjust to suit your taste

Step 19: Transfer the Vegetarian Mexican Chili to a serving bowl

Step 20: Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese