Kheema with val dal

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • 300g - keema (mutton keema)
  • 1 medium size onion, cut into small pieces
  • 2 green chillies, cut vertically into four pieces
  • 1 tsp - Red Chilli powder
  • 1/8 tsp - Turmeric powder
  • 2 tsp - coriander powder
  • Salt
  • 1.5 tsp - Ginger Garlic paste
  • 1 - medium tomato, chopped fine
  • 3 - Cloves
  • 2.5 inch - Cinnamon
  • 1 - Bay Leaf
  • 2 tbsp - oil
  • 100g - val dal (dal pressed out from beans after soaking in water for 3 to 4 hours)
  • 1.5 tsp - poppy seeds, dry fried and powdered along with 5 - Cashewnuts
  • 2 tsp - chopped coriander

How to Make Kheema with val dal

  • Heat oil in a pressure cooker. Add cloves, cinnamon and bay leaf and fry for a few seconds.
  • Add onion and green chilli pieces.
  • Fry till the onion becomes pink and soft.
  • Add ginger-garlic paste and fry for 2 minutes till the raw smell is gone.
  • Add tomato pieces and cook till they become mushy.
  • Add coriander powder, salt, red chilli powder and turmeric powder and mix.
  • Cook for a minute.
  • Now add kheema and cook for 2 mins.
  • Add val dal and 200 ml of water.
  • Stir well and close the cooker.
  • Pressure cook up to 3 to 4 whistles.
  • The cooker cool off the fire.
  • Once cool return to the fire (without the lid) and add poppy seeds powder and mix gently.
  • Sprinkle coriander leaves and remove from fire.
  • Serve with poori/chapathi/dosa/idli/plain rice.