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Kheema with val dal
Category : Lamb, Andhra, Meat
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pressure cooker, add cloves, cinnamon and bay leaf; fry for a few seconds.
- Add onion and green chilli pieces; fry till the onion becomes pink and soft.
- Add ginger garlic paste, fry for 2min till the raw smell goes.
- Add tomato pieces, cook till it becomes mushy.
- Add coriander powder, salt, red chilli powder and turmeric powder and mix.
- Cook for a min.
- Now add kheema, cook for 2mins.
- Add val dal and 200ml of water, stir well and close the cooker.
- Pressure cook upto 3 to 4 whistles, let the steam escape and remove the lid.
- Add poppy seeds powder, mix gently.
- Sprinkle coriander leaves; remove from fire.
- Serve with poori/chapathi/dosa/idli/plain rice.
- this is a healthy and tasty version of kheema.
Ingredients:
300g - kheema (mutton kheema)
1 - medium size onion, cut into small pieces
2 - green chillies, cut vertically into four pieces
1 tsp - red chilli powder
1/8 tsp - turmeric powder
2 tsp - coriander powder
Salt
1 & 1/2 tsp - ginger garlic paste
1 - medium tomato, chopped fine
3 - cloves
2 - 1/2 inch cinnamon
1 - bay leaf
2 tbsp - oil
100g - val dal (dal pressed out from beans after soaking in water for 3 to 4 hours)
1 & 1/2 tsp - poppy seeds, dry fried and powdered along with 5 cashewnuts
2 tsp - chopped coriander
300g - kheema (mutton kheema)
1 - medium size onion, cut into small pieces
2 - green chillies, cut vertically into four pieces
1 tsp - red chilli powder
1/8 tsp - turmeric powder
2 tsp - coriander powder
Salt
1 & 1/2 tsp - ginger garlic paste
1 - medium tomato, chopped fine
3 - cloves
2 - 1/2 inch cinnamon
1 - bay leaf
2 tbsp - oil
100g - val dal (dal pressed out from beans after soaking in water for 3 to 4 hours)
1 & 1/2 tsp - poppy seeds, dry fried and powdered along with 5 cashewnuts
2 tsp - chopped coriander
RECIPES BY UMA DEVI RAMACHANDRA
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