Keema Chana Dal
A hearty blend of minced lamb and split Bengal gram simmered with aromatic spices, creating a rich and comforting dish that’s perfect with naan or rice. The chana dal adds a subtle nuttiness and texture to the tender keema.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Lamb (finely ground)
- 150 g Chana Dal (soaked for 2 hours)
- 3 tbsp Oil
- 2 Onions (finely chopped)
- 2 Tomatoes (chopped)
- 2 Green Chillies (slit)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder (adjust to taste)
- 0.5 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 400 ml Water (as needed)
- 2 tbsp Coriander (for garnish)
Instructions
- 1
Rinse and soak the chana dal for at least 2 hours. Drain and set aside.
- 2
Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle. Add onions and cook until golden brown.
- 3
Stir in ginger and garlic pastes and sauté for 1–2 minutes until fragrant.
- 4
Add turmeric, red chilli powder, coriander powder, and salt. Add chopped tomatoes and cook until softened and the oil separates.
- 5
Add minced lamb and cook for 8–10 minutes, stirring to break lumps and allow it to brown slightly.
- 6
Add soaked chana dal and 400 ml of water. Stir well and bring to a boil.
- 7
Cover and simmer on low heat for 30–35 minutes, stirring occasionally, until the dal is tender but not mushy.
- 8
Sprinkle garam masala and green chillies. Simmer uncovered for a further 5 minutes.
- 9
Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.