Ingredients:

• 350g – keema
• 2 – onion, chopped
• 2 – green chillies, slit
• 1/4 tsp – Turmeric powder
• 150g – val dal
• 1.5 tsp – Ginger Garlic paste
• 2 tsp – coriander powder
• 1.5 tsp – chilli powder
• 1 – tomato, chopped
• 2 – Cloves
• 2 – 1/2 inch piece Cinnamon
• 1 – Bay Leaf
• 3 tbsp – oil
• Salt
• 1 tbsp – coriander, chopped
• Paste made from 1 tbsp – Poppy Seeds
• 1tbsp – fresh Coconut gratings

Method:

1. Heat oil and add cloves, cinnamon and a bay leaf.
2. Add onion and chilli pieces.
3. Fry till onions become pink and soft.
4. Add ginger-garlic paste; fry till the raw smell goes.
5. Add tomato and cook till they are mushy.
6. Add coriander powder, chilli powder and turmeric powder.
7. Cook for 2 minutes.
8. Add val dal, kheema and salt.
9. Mix well and cook for 2-3 mins.
10. Add 300 ml of water and pressure cook for 3 to 4 whistles.
11. Remove from fire and let cooker cool.
12. Then return to fire and add poppy seeds paste and 2 tablespoon of water.
13. Mix well and simmer for 2 minutes.
14. Sprinkle coriander and remove from fire.
15. Serve with chapathi, poori, dosa, idli, fried rice even with plain rice.

Recipe courtesy of Uma Devi Ramachandra