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Kheema and val dal masala curry

Kheema and val dal masala curry is a popular Indian Curries
Author :
Category :
Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 6
RATINGs :

Ingredients

350g - keema

2 - onion, chopped

2 - green chillies, slit

1/4 tsp - Turmeric powder

150g - val dal

1.5 tsp - Ginger Garlic paste

2 tsp - coriander powder

1.5 tsp - chilli powder

1 - tomato, chopped

2 - Cloves

2 - 1/2 inch piece Cinnamon

1 - Bay Leaf

3 tbsp - oil

Salt

1 tbsp - coriander, chopped

Paste made from 1 tbsp - Poppy Seeds

1tbsp - fresh Coconut gratings

Method

  1. Heat oil and add cloves, cinnamon and a bay leaf.
  2. Add onion and chilli pieces.
  3. Fry till onions become pink and soft.
  4. Add ginger-garlic paste; fry till the raw smell goes.
  5. Add tomato and cook till they are mushy.
  6. Add coriander powder, chilli powder and turmeric powder.
  7. Cook for 2 minutes.
  8. Add val dal, kheema and salt.
  9. Mix well and cook for 2-3 mins.
  10. Add 300 ml of water and pressure cook for 3 to 4 whistles.
  11. Remove from fire and let cooker cool.
  12. Then return to fire and add poppy seeds paste and 2 tablespoon of water.
  13. Mix well and simmer for 2 minutes.
  14. Sprinkle coriander and remove from fire.
  15. Serve with chapathi, poori, dosa, idli, fried rice even with plain rice.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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