Keema Whole Moong Dal Curry
Keema Whole Moong Dal Curry

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, keema whole moong dal curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Keema Whole Moong Dal Curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Keema Whole Moong Dal Curry is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have keema whole moong dal curry using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Keema Whole Moong Dal Curry:
  1. Make ready 1/2 cup whole moong dal (green gram), soaked overnight
  2. Prepare 250 gms. mutton mince, washed & drained
  3. Make ready 2-3 tbsp. oil
  4. Get 1-2 onions, chopped
  5. Make ready 1-2 tsp. ginger-garlic paste
  6. Take 1 tomato, pureed
  7. Get 1 tsp. tomato paste (opt)
  8. Prepare 1/2 tsp. turmeric powder
  9. Take 1 tsp. garam masala powder
  10. Take 1 tbsp. coriander powder
  11. Take 1 tsp. cumin powder
  12. Prepare 1 tbsp. red chilli powder
  13. Get to taste salt
  14. Prepare 1 tbsp. ghee
  15. Prepare 1 tsp. kasuri methi (dry fenugreek leaves, crushed)
  16. Get 1 tsp. coriander leaves to garnish
  17. Get As required onion slices to garnish
Instructions to make Keema Whole Moong Dal Curry:
  1. 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.
  2. Heat oil in a pan and saute the onions till light brown. Now add the spice paste and saute till the oil separates.
  3. Add the tomato puree and simmer for a minute.
  4. Now add the mince. Mix well and cook on a low flame till dry.
  5. Add 1 & 1/2 cups water. Simmer till done.
  6. Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes.
  7. Switch off the flame and add the kasuri methi and ghee.
  8. Serve, garnished with coriander leaves and sliced onion.

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