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Keema Whole Moong Dal Curry

Keema Whole Moong Dal Curry

Cooking Time

Preparation Time : 480

Cook Time : 25

Total Time : 505

Ingredients

Serves 4

  • 1/2 cup whole moong dal (green gram), soaked overnight

  • 250 gms. mutton mince, washed & drained

  • 2-3 tbsp. oil

  • 1-2 onions, chopped

  • 1 tbsp. ginger-garlic paste

  • 1 tomato, pureed

  • 1 tsp. tomato paste (opt)

  • 1/2 tsp. turmeric powder

  • 1 tsp. garam masala powder

  • 1 tbsp. coriander powder

  • 1 tsp. cumin powder

  • 1 tbsp. red chili powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tbsp. ghee

  • 1 tsp. kasuri methi (dry fenugreek leaves, crushed)

  • 1 tsp. coriander leaves to garnish

Directions

  • 01

    Pressure cook the moong dal in 2 cups water for 5-6 whistles. Mash it slightly and keep aside. Mix the ginger-garlic paste, tomato paste and all the dry spices with a little water and keep aside.

  • 02

    Heat oil in a pan and saute the onions till light brown. Now add the spice paste and saute till the oil separates.

  • 03

    Add the tomato puree and simmer for a minute. Now time to add the mince. Mix well and cook on a low flame till dry. Add 1 &1/2 cups water. (Adjust according to the consistency required). Simmer till done.

  • 04

    Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes. Switch off the flame and add the kasuri methi and ghee. Serve, garnished with coriander leaves and sliced onion.

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