Daal Keema

Goes great with either rice or roti/paratha. (Need a pressure cooker for this dish)

Daal Keema

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Preparation time
Cooking time


For 2 Person(s)


  • 500 grams chana daal
  • 350 grams minced goat/lamb meat
  • 1 teaspoon(s) turmeric powder
  • 2 teaspoon(s) coriander powder
  • 1 teaspoon(s) garam masala
  • 1 large onion, chopped
  • 0.5 inch fresh ginger, ground
  • 4 green chili
  • 0.5 cup(s) coriander leaves
  • 2 tablespoon(s) ghee/butter
  • 1 teaspoon(s) salt (to taste)
  • 1 teaspoon(s) chili powder (to taste)

Daal Keema Directions

  1. Wash the chana dal and soak overnight. Drain well and keep aside.  
  2. Heat ghee in the pressure cooker pan and fry the onions until golden brown.
  3. Add cleaned and washed minced meat and fry, adding a little beaten curd at a time till the meat is deep brown.  
  4. Add chana dal to the meat and stir in the turmeric coriander, chili powder, salt and ginger.
  5. Fry for a minute, add 1.5 cups of water, close cooker and place on medium heat.
  6. When the steam escapes from the vent, put vent weight in place, reduce heat and pressure-cook for 5-20 minutes.
  7. Remove and cool the cooker for five minutes, open cooker and add split green chili and garam masala powder and place cooker back on fire and cook for 1-2 minutes more, stirring the dal to mix well but not to break.  
  8. Serve hot, sprinkled with chopped coriander leaves.