Daal And Keema (दाल और कीमा) Is a typical Haryana curry that is prepared with minced meat and white dal ( urad dal) . This recipe can be prepared with other dals too like channa dal , green gram dal and green peas.
Regional Dish: Delhi, Punjab, Haryana, Uttar Pradesh, Pakistan.
Cuisine Style: Delhi| Cooking Time 45mins | Take it Pulo/ naan| Type Curry| Shelf Life : 1 day| Quantity : 6 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (330Kcal), Carbohydrates (13g), Protein (22g), Fat (20g)
Ingredients:
• Urad dal split ( White Dal ) 1 cup soaked in water for 30 minutes.
• Mutton Mince ½ kg
• Onion 1 large sliced
• Ginger garlic paste 1 tbsp.
• Chili powder 1 ½ tsp. heaped
• Salt 1 ½ tsp.
• Oil ½ cup
• Turmeric ½ tsp.
• Green chilies chopped 4
• Allspice 1 tsp.
• Coriander leaves 2 tbsp.
• Yogurt ½ cup
Method:
1. Heat oil add onion, fry till light golden, add ginger garlic paste with mince, fry for 5 minutes.
2. Add turmeric, chili powder, salt and yogurt, fry well, cover and cook till mince nearly done.
3. Add soaked daal, toss well, add 1 cup water, cover and cook till daal is tender.
4. Lastly add green chilies, coriander leaves, and allspice and put on dum( steam) for 10 minutes.
Variations: Use Channa Dal, green gram dal, peas, whole green gram, rajma, chick peas , black eye beans, fresh corn.
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