Name: Keema Whole Moong Dal Curry recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 25 min
Total time: 1465 min
Yield: 4
Ingredients: 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

ABOUT Keema Whole Moong Dal Curry RECIPE

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.

Ingredients Serving: 4

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

Instructions

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 saute the onions till light brown. Now add the spice paste and saute 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.

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