Dal Keema brings together two beloved ingredients in Indian cooking – protein-rich lentils and savory minced meat. I learned this recipe from my grandmother, who’d make it every Sunday. The combination of warm spices, creamy coconut, and tangy tamarind creates layers of flavor that make this dish truly special. It’s filling, nutritious, and always gets rave reviews from my family.
About the Recipe
This recipe strikes the perfect balance between meat and lentils, making it both nutritious and satisfying. The chana dal adds wonderful texture while the coconut brings richness. The blend of freshly ground spices creates an authentic taste that you won’t find in restaurant versions. It’s a complete meal that needs just some rice or bread on the side.
Why You’ll Love This Recipe
You’ll love how the meat and dal come together to create something special. The recipe might look long, but each step is simple. The aroma of freshly ground spices fills your kitchen as you cook. The coconut adds richness without making it heavy. The final touch of fried onions and whole spices takes it from good to great. Best of all, it tastes even better the next day.
Dal Keema
Cooking Tips
– Soak the dal for exactly one hour – no more, no less
– Grind spices just before cooking for the best flavor
– Keep stirring while cooking the meat to prevent sticking
– Watch the water level – add more if needed
– Let it rest for 10 minutes before serving
Serving and Storing Suggestions
Serves 6 people. Takes about 90 minutes to prepare. Serve hot with rice, naan, or roti. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Similar Recipes
- Keema Matar (Minced meat with peas)
- Dal Gosht (Lentils with meat curry)
- Dhaba-style Keema
Nutrient Benefits
This dish packs a protein punch from both meat and lentils. Chana dal offers fiber and B vitamins. Coconut provides healthy fats. Spices like turmeric have anti-inflammatory properties. Fresh coriander adds vitamin C and iron to the mix.
Dal Keema
Ingredients
- 500 gms Minced Meat
- 100 gms Chana Dal (soaked for 1 hour)
- 225 gms Onions
- 20 gms Ginger
- 10 gms Garlic
- 1/2 Coconut
- 1 tsp Poppy seeds
- 1/2 tsp Cumin seeds
- 2 tbsp Coriander seeds
- 2 Cloves
- 1 inch Cinnamon
- 4 Red Chillies
- 1/2 tbsp Turmeric powder
- 1 bunch Fresh Coriander Leaves
- 1 tbsp Tamarind pulp
- 5 tbsp Oil
- Salt to taste
Instructions
- Roast and powder coriander seeds, cumin seeds and red chillies.
- Grind together ginger-garlic. Grind coconut and poppy seeds separately.
- Chop the onions finely.
- Put the minced meat into a vessel, add the masala powder, ginger-garlic paste, turmeric powder and chopped onions. Cook over modern heat until the meat is tender.
- Add chana dal along with the water in which it was soaked. When the dal is cooked, add the coconut and poppy paste and salt, diluted in a cup of water. Simmer for half an hour.
- Add tamarind pulp and simmer for another 5-10 minutes. If the gravy gets thick, add some more water and bring to a boil.
- Add chopped coriander leaves, remove from fire.
- Heat a little oil in a pan, add 1 chopped onion, cloves and cinnamon. When onions get browned, pour a spoon of the gravy into the frying pan.
- Mix well and add to the curry.
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Frequently Asked Questions
Can I make this recipe with chicken mince?
Yes. Chicken mince works great. Just reduce cooking time by 10-15 minutes since chicken cooks faster than red meat.
Is this recipe spicy?
The spice level is moderate. You can adjust the number of red chilies to suit your taste.
Can I make this in advance?
This dish tastes even better the next day. Just store it in the fridge and reheat gently before serving.
