Keema Chana Dal
A hearty blend of minced lamb and split Bengal gram simmered with aromatic spices, creating a rich and comforting dish that’s perfect with naan or rice. The chana dal adds a subtle nuttiness and texture to the tender keema.
Ingredients
- 500 g Minced Lamb finely ground
- 150 g Chana Dal soaked for 2 hours
- 3 tbsp Oil
- 2 Onions finely chopped
- 2 Tomatoes chopped
- 2 Green Chillies slit
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder adjust to taste
- 0.5 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Salt adjust to taste
- 400 ml Water as needed
- 2 tbsp Fresh Coriander Leaves for garnish
Instructions
- Rinse and soak the chana dal for at least 2 hours. Drain and set aside.
- Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle. Add onions and cook until golden brown.
- Stir in ginger and garlic pastes and sauté for 1–2 minutes until fragrant.
- Add turmeric, red chilli powder, coriander powder, and salt. Add chopped tomatoes and cook until softened and the oil separates.
- Add minced lamb and cook for 8–10 minutes, stirring to break lumps and allow it to brown slightly.
- Add soaked chana dal and 400 ml of water. Stir well and bring to a boil.
- Cover and simmer on low heat for 30–35 minutes, stirring occasionally, until the dal is tender but not mushy.
- Sprinkle garam masala and green chillies. Simmer uncovered for a further 5 minutes.
- Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Calories: 595kcalCarbohydrates: 36gProtein: 29gFat: 38gSaturated Fat: 13gTrans Fat: 2gCholesterol: 91mgSodium: 773mgPotassium: 264mgFibre: 13gSugar: 6gVitamin A: 682IUVitamin C: 16mgCalcium: 118mgIron: 4mg
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