Halwai May 21, 2019

Ingredients:

• 300g – keema (mutton keema)
• 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
• 1.5 tsp – Ginger Garlic paste
• 1 – medium tomato, chopped fine
• 3 – Cloves
• 2.5 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)
• 1.5 tsp – poppy seeds, dry fried and powdered along with 5 – Cashewnuts
• 2 tsp – chopped coriander

Method:

  1. Heat oil in a pressure cooker. Add cloves, cinnamon and bay leaf and fry for a few seconds.
  2. Add onion and green chilli pieces.
  3. Fry till the onion becomes pink and soft.
  4. Add ginger-garlic paste and fry for 2 minutes till the raw smell is gone.
  5. Add tomato pieces and cook till they become mushy.
  6. Add coriander powder, salt, red chilli powder and turmeric powder and mix.
  7. Cook for a minute.
  8. Now add kheema and cook for 2 mins.
  9. Add val dal and 200 ml of water.
  10. Stir well and close the cooker.
  11. Pressure cook up to 3 to 4 whistles.
  12. The cooker cool off the fire.
  13. Once cool return to the fire (without the lid) and add poppy seeds powder and mix gently.
  14. Sprinkle coriander leaves and remove from fire.
  15. Serve with poori/chapathi/dosa/idli/plain rice.

Recipe courtesy of Uma Devi Ramachandra