Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos
Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.
Though this recipe contains high-calorie meals as I have been telling you all traditional meals become so delicious if you make it with ghee if you have health issues then must skip using ghee in traditional dishes. you can use healthy low-calorie oil
You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince additionally you can also skip chana dal from this recipe and can be served only with fried keema or added beans or green peas of your choice
WHAT IS KEEMA?
Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish.
What else can I add to Keema?
If you love a combo of veggies, you can add green peas to make keema Matar curry or potato to make Aloo keema curry.
Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu. Serve it with nan, chapati or roti, raita, and some fresh cucumber salad.
For the best result follow my detailed step-by-step photo instructions and tips
Recipe notes:
- Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat, lamb leg mince.
- Ghee: in this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with the taste but as I have mentioned above you can use oil I will recommend olive oil or corn oil
- Ginger garlic: chopped ginger garlic will be used in this recipe as fresh chopped ginger garlic produces an earthly taste in the meal
- Bengal gram: lentil quantity 4rth part of the mincemeat, most important don’t overcook chana dal in this we require 90% cooked chana dal and the rest of 10% will be cooked with mincemeat
- Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee the more you roast keema the taste will enhance
- If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher than better
For more Similar recipes:
Keema
bhara karela
Stuffed
mince chilies
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To begin this recipe firstly soak chana dal in warm water for an hour
Take all veggies and prepare them all
Rinse the mincemeat so that all blood can be removed
Boil the gram lentil in the 1 ½ glass water till 90%
Put all whole spices in the pan
Dry roast them together for a few seconds until
it is fragrant
Grind them to a fine powder in the mortar or grinder jar
Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot, Stir to mix them together until everything is incorporated
Next, add powder spices such as red chili
powder, red chili flakes, turmeric powder, and salt
Further, mix up very well, Pour 1 ½ cup water and then bring it to a boil, Put the lid on. Allow cooking for 10-15 minutes on a medium flame
Remove the lid and you will see the water is getting almost dry, At this stage add Kashmiri red chili powder then mix well
Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture, Combine well together
Now add ghee and yogurt to the mince. The ghee quantity in this recipe is kept more
Keep frying keema for 10 minutes on medium flame,
Stir to mix them together for 5 minutes on
low-medium flame
At this point adjust the spices, ghee, and salt. Pour 1 cup more water into the mince
When you see keema dal has reached the boiling point then put the fried brown onion and garam masala
At the end of the recipe add some green chilies
Stir to mix up well, Simmer the fried keema dal for 5 minutes on a very low flame
Fried keema dal is done
Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies
Serve hot fried keema dal with roti
or onion salad
Keema Chana Dal is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy.
Ingredients for Boiling Keema:
- 500g, beef mince
- 2 pcs, tomatoes chopped
- I tbsp, ginger chopped
- 1 tbsp, garlic cloves chopped
- 1 large-sized, onion sliced
- 1 tsp, red chili powder
- Salt to taste
- ½ tsp, turmeric powder
- 1 tsp, red chili flakes
- 1 tsp, Kashmiri red chili powder
For Roasted Spices:
- 1 ½ tsp, coriander seeds
- 1 tsp, cumin seeds
- ½ tsp, fennel seeds
- ½ tsp, black peppercorn
Other ingredients:
- 125g, gram Bengal boiled
- 1 tsp, garam masala
- A handful, of fresh coriander leaves
- 6-8 pcs, green chilies
- 2 tbsp, yogurt
- 2 tbsp, fried brown onion
- Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot
- Stir to mix them together until everything is incorporated
- Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt
- Further, mix up very well
- Pour 1 ½ cups water and then bring it to a boil
- Put the lid on
- Allow cooking for 10-15 minutes on a medium flame
- Remove the lid and you will see the water is getting almost dry
- At this stage add Kashmiri red chili powder then mix well
- keep mixing until the water dries out
- Next, add roasted ground spices to the minced mixture
- Combine well together
- Now add ghee and yogurt to the mince
- The ghee quantity in this recipe is kept more
- Keep frying keema for 10 minutes on medium flame
- Reduce the flame to low and add boiled chana dal to the mince
- Stir to mix them together for 5 minutes on low-medium flame
- At this point adjust the spices, ghee, and salt
- Pour 1 cup more water into the mince
- I just added more ghee as per my taste total ghee quantity in my recipe is 125g, you can more or less as desired
- When you see keema dal has reached the boiling point then put the fried brown onion and garam masala
- At the end of the recipe add some green chilies
- Stir to mix up well
- Simmer the fried keema dal for 5 minutes on a very low flame
- Fried keema dal is done
- Transfer the fried keema dal to the serving dish
- And garnish with coriander leaves and green chilies
- Serve hot fried keema dal with roti or onion salad
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