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Daal And Keema (दाल और कीमा)

daal maash and keema

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)


• 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


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.

Use Channa Dal, green gram dal, peas, whole green gram, rajma, chick peas , black eye beans, fresh corn.

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