Ever tried mutton keema with whole green gram / moong dal? Well this is an awesome combination. The end result was a real yummy side dish. Tried it for the first time and I must confess that it turned out very delicious. It is a very easy recipe and can be served with any kind of rice preparation or Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.
- 1/2 cup whole moong dal (green gram), soaked overnight
- 250 gms. mutton mince, washed & drained
- 2-3 tbsp. oil
- 1-2 onions, chopped
- 1-2 tsp. 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
- salt to taste
- 1 tbsp. ghee
- 1 tsp. kasuri methi (dry fenugreek leaves, crushed)
- 1 tsp. coriander leaves to garnish
- few onion slices to garnish
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.
Heat oil in a pan and sauté the onions till light brown. Now add the spice paste and sauté till the oil separates.
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.
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.
Heat oil in a pan and sauté the onions till light brown.
Now add the spice paste and sauté till the oil separates.
Add the tomato puree and simmer for a minute.
Now add mince. Mix well and cook on a low flame till dry.
Add 1 & 1/2 cups water. Simmer till done.
Switch off the flame & add the kasuri methi and ghee.
Serve, garnished with coriander leaves and sliced onion.
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