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Tuesday, December 6, 2016

Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.

Serves: 4
Cooking time: 30 to 40 minutes.


  • 500 gm mutton mince (chicken or beef can be used)
  • 1 cup Urad Dal (wash and soaked for 15 minutes)
  • 1 cup finely chopped onion
  • 1 tbsp ginger & garlic paste
  • 2 tbsp yogurt
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1 tsp shahi jeera (caraway seeds)
  • 2 green chilies chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 1 tbsp lemon juice
  • Salt
  • 4 tbsp cooking oil


  1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
  2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
  3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
  4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
  5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
  6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

1 comment:

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