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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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
