Kheema and val dal masala curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

How to Make Kheema and val dal masala curry

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

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