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By Lalit Niranjan

 KEEMA - CHANA DAL CURRY


KEEMA - CHANA DAL CURRY

INGREDIENTS

½ kg mutton keema

1 cup chana dal

1 onion finely chopped

4-5 garlic flakes, 1 tsp turmeric powder

2 tsp red chilly powder, 1 tsp dhania powder

1 tsp ginger paste, 1 tsp garlic paste

1 tsp crushed black pepper corns

½ tsp jeera, ½ tsp garam masala

½ tsp green cardamom powder

½ tsp cinnamon powder, 2 bay leaves

2 tbsp beaten yoghurt, 3-4 green chilly chopped

 ¼ cup mustard oil or any refined oil

A bunch of coriander leaves finely chopped

Salt to taste

PREPARATION

1 Cook chana dal with turmeric powder and salt, the dal should be thick in consistency, take it out and keep aside

2 Wash keema, cook in a pan for few minutes with onion, garlic flakes and green chilly, let the keema be dried and all water be absorbed, remove it and keep aside.

METHOD

1 Heat oil in a pan, add bay leaves and jeera, let it splutter, add ginger and garlic paste, sauté for few minutes

2 Add all the masala, green chilly and cook till oil start separating add yoghurt and cook for a while on simmer

3 add keema and dal, simmer it and cook till it is done and the gravy is of desired consistency.

4 Garnish with coriander leaves, serve hot with Nan, Roti

 

 

 


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