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Home>>East India>>Jharkhand>>Cuisine>>Dal

Dal

Dal-Keema

Ingredients
Dal-Keema
  • 1/2 kg. chana dal
  • 350 gms. minced meat (keema)
  • 1 tsp. turmeric powder
  • 2 tsp. coriander powder
  • 1 tsp. garam masala (curry powder)
  • 1 large onion (chopped fine) 1/2 pc. fresh ginger (ground)
  • Green chili chopped 1/2 bunch coriander leaves chopped
  • 2 Tblsp. ghee / butter
  • Salt and chili powder to taste.

Method

  • Wash the chana dal and soak overnight. Drain well and keep aside.
  • Heat ghee in the pressure cooker pan and fry the onions until golden brown. Add cleaned and washed minced meat and fry, adding a little beaten curd at a time till the meat is deep brown.
  • Add chana dal to the meat and stir in the turmeric coriander, chili powder, salt and ginger.
  • Fry for a minute, add 1.5 cups of water, close cooker and place on medium heat.
  • When the steam escapes from the vent, put vent weight in place, reduce heat and pressure-cook for 5-20 minutes.
  • Remove and cool the cooker for five minutes, open cooker and add split green chili and garam masala powder and place cooker back on fire and cook for 1-2 minutes more, stirring the dal to mix well but not to break.
  • Serve hot, sprinkled with chopped coriander leaves.  
 

 More Cuisine in Jharkhand

>> Aloo Chokha

>> Fish Mur Moro

>> Spicy Cabbage

>> Dalpeethi

>> Dal

 

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