keema daal

Keema/dal.

Description: this is a mixed dal and keema preparation which is an excellent sandwich fill and also tastes great with ruti/paratha.

Ingredients: one pound/450 gm of keema/ground turkey. ¾ cups of arahar dal, one onion, tomato puree. Shukno lonka (dried chilli), haldi, lonka guro, chicken masala, dhone guro, gota jeere. Ginger garlic paste.

Method: pressure cook the daal and set aside. Heat two tablespoons of oil in a kadai, when the oil starts simmering, add the gota jeere. After a minute, add chopped onion and stir until golden brown. Add haldi and other masala to taste and allow the masala to roast. Add ginger garlic paste(one tablespoon) and tomato puree. Mix thoroughly and let this simmer. After two or three minutes, add the keema and cook on low heat for at least twenty minutes. When the keema has cooked, add the daal, top up with water and mix thoroughly. Let this simmer for ten minutes or so. Add salt to taste. To dry this and make it a sandwich fill, let it simmer on low hear for more time.