How to make Dal Keema -

Spicy mutton keema cooked with urad dal

Sanjeev Kapoor

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

Main Ingredients : Split black gram skinless (dhuli urad dal),, Mutton mince (keema) (मटन का कीमा)

Cuisine : Hyderabadi

Course : Main Course Mutton

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

advertisement

You can also find more Main Course Mutton recipes like Tsarvan Olu Meat balls Rogan Josh Lahsooni Gosht

Dal Keema

Dal Keema Recipe Card

Print

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 : Spicy

Ingredients for Dal Keema Recipe

  • Split black gram skinless (dhuli urad dal), soaked 1 cup

  • Mutton mince (keema) 400 grams

  • Oil 4 tablespoons

  • Onion 1 medium

  • Cloves 4

  • Green cardamoms 2

  • Black cardamom 1

  • Cinnamon 1 inch stick

  • Black peppercorns 7-8

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Green chillies 2

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Water 1/4 cup

  • Fresh coriander leaves 1/4 cup

Method

Step 1

Heat 2 non stick pans and pour 2 tbsps oil in each of them. Finely slice onion.

Step 2

Add cloves, green cardamoms, black cardamom, cinnamon, black peppercorns and caraway seeds to one pan and sauté till fragrant. Add onion and sauté.

Step 3

Roughly chop green chillies and add and sauté for ½ minute.

Step 4

Add keema and salt and continue to sauté, stirring occasionally, till almost dry.

Step 5

Meanwhile drain the dal and add to other pan.

Step 6

Add salt and ¼ tsp turmeric powder and mix well and sauté.

Step 7

Add ¼ tsp turmeric powder, red chilli powder and ginger-garlic paste to keema and mix well.

Step 8

Add ¼ cup water and cover and cook. Chop coriander leaves and add to keema.

Step 9

Mix, cover and cook till almost done.

Step 10

When dal turns reddish, add it to keema and mix.

Step 11

Cover and cook on low heat for 10-15 minutes. Serve hot with chapatti.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 www.sanjeevkapoor.com 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.