Dal Keema
This flavorful dish combines minced meat with lentils, creating a hearty and satisfying meal. Packed with bold spices like cumin and coriander, it offers a delicious blend of textures and tastes.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Chana Dal
- 250 g Minced Lamb
- 2 tbsp Vegetable Oil
- 1, Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1, Green Chilli (finely chopped)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 200 g Tomatoes
- 500 ml Water
- Salt (adjust to taste)
- Coriander (fresh for garnish)
Instructions
- 1
Rinse the lentils under cold water until the water runs clear. Soak them in cold water for 30 minutes.
- 2
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic, grated ginger, and chopped green chili to the pan. Cook for another 2 minutes.
- 4
Increase the heat to medium-high and add the minced lamb to the pan. Cook, breaking up any lumps with a spoon, until the lamb is browned and cooked through, about 5-7 minutes.
- 5
Stir in the salt, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 1-2 minutes until fragrant.
- 6
Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring occasionally.
- 7
Drain the soaked lentils and add them to the pan along with the water.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are cooked through and the mixture has thickened to your liking.
- 9
Garnish with fresh coriander leaves before serving. Enjoy your delicious Keema Dal!