How to make Masoor Dal Keema -

Masoor dal and keema pressure cooked with a medley of masalas. Keema channa dal is a yummy and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split red lentil (masoor dal) (मसूर दाल), Mutton keema

Cuisine : Hyderabadi

Course : Main Course Mutton

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You can also find more Main Course Mutton recipes like Mutton Vindaloo SAOJI MUTTON-SK Khazana Meat balls Bansi Raja Ke Thikkay

Masoor Dal Keema

Masoor Dal Keema Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masoor Dal Keema Recipe

  • Split red lentil (masoor dal) soaked 250 grams

  • Mutton keema 350 grams

  • Onions 3 medium

  • Oil 2 tablespoons

  • Bay leaves 2

  • Cloves 2-4

  • Cinnamon 1 inch stick

  • Curry leaves 7-8

  • Ginger 1 inch piece

  • Garlic 5 cloves

  • Dried red chillies 4

  • Potato peeled 1 large

  • Turmeric powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Chop 2 onions in a chopper.

Step 2

Heat oil in a pressure cooker. Add bay leaves, cloves,cinnamon, curry leaves and chopped onions and saute till fragrant. Grind ginger, garlic, red chillies and 1 onion.

Step 3

Add minced mutton to the cooker and saute for 3-4 minutes. Cut potato into fingers and add.

Step 4

Add masoor dal, turmeric powder, coriander powder and cumin powder and mix. Add the ground paste and mix.

Step 5

Rinse the mixer jar and add to the cooker along with 1 cup water. Add salt and mix.

Step 6

Roughly chop coriander leaves and add. Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out.

Step 7

Open the lid when the pressure has reduced completely and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.