Dal Keema
This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.
Preparation Time : 10 minutes (including Marination time )
Cooking Time : 5 minutes
Serves : 1
Ingredients :
Chollar dal (Bengal gram) 200g
Mutton keema (mince/ground meat) 200gm
Onion 4 (2 of them pasted and 2 finely chopped)
4-5 garlic cloves
25gm ginger paste
100gm of Curd
2 piece of Dry Red Chili
Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)
Salt and Sugar to taste
Mustard oil 2 tablespoon
Ghee (clarified butter) 2 teaspoon
Vinegar 1 tablespoon
1 pinch of cumin powder
2 Bay Leaves
Coriander Leaves (for Garnishing)
Method :
1. Wash 200gm of Chollar dal and drain the water.
2. Marinette the mutton keema with vinegar for 10 – 15 minutes.
3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.
4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.
5. Now pour in the curd.
6. Put salt and sugar (as per required).
7. Boil the whole thing along with required proportion of water.
8. Now take another frying pan and put Ghee.
9. Fry the Chollar daal well in Ghee.
10. Mix it with required proportion of water to boil the daal.
11. Once it gets boiled properly, keep it aside.
12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.
13. When it gets fried, first pour in the boiled daal and then the boiled keema.
14. Mix it well along with ghee and the garam masala.
15. Garnish the dish with coriander leaves and it is ready to serve.
16. Server hot with steamed rice.
Source : Free Indian Recipe
