Dal Keema

Ingredients list for Dal Keema

• 1 cup Split black gram skinless (dhuli urad dal), soaked
• 400 grams Mutton mince (keema)
• 4 tablespoons Oil
• 1 medium Onion
• 4 Cloves
• 2 Green cardamoms
• 1 Black cardamom
• 1 inch stick Cinnamon
• 7-8 Black peppercorns
• 1/2 teaspoon Caraway seed (shahi jeera) powder
• 2 Green chillies
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Ginger-garlic paste
• 1/4 cup Water
• 1/4 cup Fresh coriander leaves

Method

1. Heat 2 non stick pans and pour 2 tbsps oil in each of them. Finely slice onion.
2. Add cloves, green cardamoms, black cardamom, cinnamon, black peppercorns and caraway seeds to one pan and sauté till fragrant. Add onion and sauté.
3. Roughly chop green chillies and add and sauté for ½ minute.
4. Add keema and salt and continue to sauté, stirring occasionally, till almost dry.
5. Meanwhile drain the dal and add to other pan.
6. Add salt and ¼ tsp turmeric powder and mix well and sauté.
7. Add ¼ tsp turmeric powder, red chilli powder and ginger-garlic paste to keema and mix well.
8. Add ¼ cup water and cover and cook. Chop coriander leaves and add to keema.
9. Mix, cover and cook till almost done.
10. When dal turns reddish, add it to keema and mix.
11. Cover and cook on low heat for 10-15 minutes. Serve hot with chapatti.

Nutrition Info