0 0
Kheema Dhal (Minced Meat with Lentil – Indian Style)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
450 g Minced meat (Kheema)
120 g (about 3/4 cup) chana dhal(splitted chickpeas)
2 table-spoon Oil
1/2 tea-spoon cumin(jeerakam)
175 g Onion (about 1 cup chopped)
1 table-spoon Ginger Garlic Paste
2-3 Green chilli (or as per taste)
175 g Tomato (about 1 cup chopped)
3 tea-spoon Red chilli powder
2 tea-spoon Coriander powder
1/4 tea-spoon Turmeric Powder
1/2 tea-spoon Garam masala powder (All spice)
to taste Salt
1 table-spoon Mint leaves
1 table-spoon Coriander Leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Kheema Dhal (Minced Meat with Lentil – Indian Style)

Features:
  • Spicy
Cuisine:

Ingredients

Directions

Share

Health Tips :-

  • Beef is a rich source of various Vitamins and mineral.(Click here and here for some health benefits of beef)
  • Try to stick with organic and grass fed meat.
  • Consider the locally farmed meat.
  • Lentils are high in dietary fibers, which helps to control the diabetics and also thely helps in easy bowel movement.
  • Lentils are high in Vitamin B complex such as folic acid.
  • Lentils are significant source of Oxalate and purin, so people with kidney stone history need to limit its consumption.

⇐Click here to go back to the post!!

(Visited 501 times, 1 visits today)

Steps

1
Done
  1. Cook Dhal in a pressure cooker for 3 to 4 whistles or in a vessel untill soft and keep aside.(reserve the water which you used to cook the dhal)
  2. Heat oil in a deep pan and splutter cumin seeds.
  3. Then add chopped onion and saute well untill it become translucent.
  4. Now add ginger garlic paste and chopped green chilli and saute well untill its raw smell goes away and onion become really soft.
  5. Then add finely chopped tomato and saute well untill it become mashed and combine with onion mixture.
  6. Now add red chilli powder,coriander powder, turmeric powder with enough salt and mix well untill oils clears around 5 to 6 minutes. (make sure not to burn the masala, keep flame on low)
  7. Then add minced meat (kheema) and mix well and cook for 15 to 20 minutes by closing the lid on medium flame. (water will come out of meat and that will be enough to cook the meat. if it is really required, you can add little water). stir occasionally while cooking.
  8. After meat cooked well, add the cooked Dhal and chopped mint and coriander leaves to the meat mixture and mix well.
  9. Then you can add water reserved after cooking the Dhal.
  10. Now add Garam Masala powder and mix well.
  11. Simmer it for 6 to 7 minutes.
  12. Dont make the curry so watery or so much dry. It should be in between consistency.
  13. Now switch off the flame and Serve hot by garnishing with coriander leaves.
2
Done

Tips & Tricks :-

  • Adjust the green chilli as you prefer.
  • You can use any minced meat. I used here beef Kheema.
  • You can use your choice of lentil. I used here chana Dhal(Splitted chickpea). I also tried with red lentil.

Nadishaf

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Potato Pancake
Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)
next
Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)
previous
Potato Pancake
Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)
next
Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)

Add Your Comment

Subscribe
SUBSCRIBE NOW

Join My Newsletter Today On Nadis Kitchen

Stay updated with all latest updates,upcoming "OFFERS" & much more.
close-link