Keema Mash Dal Recipes

MASH KI DAL

Mash Ki Dal image

Make and share this Mash Ki Dal recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, skinned and finely chopped
1 tablespoon ginger (sliced)
1 teaspoon garlic paste
2 tablespoons vegetable oil
1/2 teaspoon turmeric (haldi)
1/4 teaspoon coriander powder
1/4 teaspoon cumin
2 tomatoes, diced
1 tablespoon lemon juice
200 g Urad Dal, split washed and soaked (mash dal)
1 teaspoon crushed red chili pepper
salt
4 green chilies

Steps:

heat thoil in pan and fry onion until golden. now add garlic an stir for 2-3 minutes.
now add salt,red chilies,cumin.corriander powder,turmeric and little water and stir it .
now add ginger tomatoes and dal stir it.now add almost 1 or 1 1/2 cup water and leave it on medium flame .
until dal is tender. Sprinkle Garam Masala green chilies and coriander leaves.

Nutrition Facts : Calories 381.1, Fat 10.3, SaturatedFat 1.4, Sodium 14.8, Carbohydrate 55.1, Fiber 23.1, Sugar 8.4, Protein 19.8

KEEMA PAV

Keema pav image

Enjoy keema pav, a favourite Indian street food. Featuring spiced lamb mince, it's served with red onions, lime and soft white rolls

Provided by Maunika Gowardhan

Categories Dinner, Lunch

Time 1h20m

Number Of Ingredients 24

Ingredients

4 garlic cloves
1cm piece ginger, peeled
700g lamb mince (10-20% fat)
2 tbsp vegetable oil
5-7 curry leaves
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
3 green chillies, finely chopped
1 tbsp coriander leaves, finely chopped, plus extra to serve
1 heaped tsp Kashmiri chilli powder (or mild chilli powder)
1⁄2 tsp ground turmeric
180ml coconut milk
1 tsp dark brown soft sugar
2 tbsp red or white wine vinegar
1 tbsp lemon juice
3 green cardamom pods
1 blade of mace
2cm cinnamon stick
1⁄2 star anise
3 cloves
4-5 black peppercorns
4 soft white rolls, split, toasted and buttered
red onion, finely sliced
1 lime or lemon, cut into wedges

Steps:

Put all the spice powder ingredients into a spice or coffee grinder and blitz to a fine powder. Blitz the garlic and ginger to a fine paste using a food processor, then tip into a bowl with the lamb mince and stir well to combine. Set aside.
Heat the oil in a heavy-bottomed frying pan over a medium heat. Add the curry leaves and let them sizzle for a couple of minutes. Tip in the onions and fry for 5-7 mins until softened and light brown. Add the tomatoes and fry over a medium heat until they can be mashed slightly with the back of a spoon (about 5 mins). Stir in the chillies, coriander, chilli powder and turmeric, frying for a couple of minutes.
Add the marinated lamb and keep stirring over a medium heat, breaking down the mince to make sure there are no lumps. Cook for 5 mins, then add 150ml water. Bring to the boil, then simmer on a low heat with the lid half-covering the pan. Cook the lamb for 20 mins or until it's almost absorbed all the water.
Mix in the coconut milk and powdered spice mix, and simmer for 5-7 mins. Add the sugar, vinegar and seasoning, and stir well. Cook for another 5 mins, then turn the heat off and garnish with the extra coriander and lemon juice. Serve warm with the toasted, buttered rolls, red onion and lime wedges.

Nutrition Facts : Calories 643 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium

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