- Masoor daal - 2 cups
- Chicken keema - 500 gms
- Onions - 2 big chopped finely
- Green chillies - 1- 2
- Tomatoes - 2 big chopped
- Garlic paste - 1 tbspn
- Ginger paste - 1 tbspn
- Turmeric powder - 1 1/2 tspn
- coriander powder - 1 tspn
- cumin powder - 1 tspn
- Red chilli powder - 1/2 tspn
- Kashmiri red chilli powder - 1 tspn
- Garam masala powder - 1 tspn
- Salt to taste
- Mustard oil - 2 tbspn
- Whole garam masala spice - 1 tspn
- Asafoetida - a pinch
- Ghee - 1 tspn
Method:
- Pressure cook the daal with salt and trumeric powder (1/2 tspn) with just enough water.
- Now in a deep and thick bottomed pan add the mustard oil and heat.
- Add the whole garam masala spices and let them crackle.
- Now add chopped onions and brown them.
- Once brown add garlic and ginger paste and saute.
- Now add turmeric (1/2 tspn), red chilli powder, cumin powder and coriander powder and cook them well. Add the tomatoes and cook till the tomatoes are cooked.
- Finally add the chicken keema and cover and cook on simmer for 15 mins or till the oil separates.
- Once the keema is cooked add the daal and salt to taste.
- Add water and bring everything to a boil and let it simmer for 5 mins.
- Heat ghee in a tadka pan and add a pinch of asafoetida and kashmiri red chilli powder and remaining turmeric powder and lower the heat cook for 5 seconds.
- Add this to the daal and serve.
