Keema Chana Dal – Andhra Fusion Style

Step 1: Prepare Masala Paste

Take a mixer grinder and add 2 Tsp whole coriander, 1 Tsp cloves, 1 Tsp cardamom, 1 Tsp cumin, 1 inch ginger, 4 garlic cloves, 2 Tsp poppyseeds, and 1 cinnamon stick. Add 1/4 cup of water (or as needed) and blend to a fine, smooth paste. Set aside.

Step 2: Sauté Aromatics

Heat 4 Tbsp of oil in a pressure cooker pan. Once hot, add 1 bay leaf, 4-5 cloves, and 1 cardamom. Sauté for about 10 seconds until fragrant. Add 2 medium diced onions and 1 Tsp of salt (or to taste). Mix well. Add a few sprigs of curry leaves and continue to sauté the onions for 7-8 minutes until they are translucent and lightly browned.

Step 3: Cook Mutton Keema

Add 500 gms of mutton keema to the sautéed onions. Mix well and sauté on high flame for 5 minutes until the keema releases its water and changes color. After 5 minutes, add 1 Tbsp of the prepared masala paste. Mix thoroughly and cook for 2 minutes.

Step 4: Add Tomatoes and Dry Spices

Add 1 small diced tomato to the keema mixture. Mix well and cook for another 2 minutes. Now, add 1/4 Tsp turmeric, 1 Tsp coriander powder, and 1 Tsp red chili powder. Mix all the spices thoroughly with the keema and cook for 4 minutes until the oil starts to separate from the mixture.

Step 5: Pressure Cook with Chana Dal

Add 1/2 cup of chana dal (which has been soaked for 15 minutes) to the keema. Mix well. Pour in 1/2 cup of water. Close the pressure cooker lid and cook for 3 whistles. Allow the pressure to release naturally before opening the lid.

Step 6: Final Simmer and Garnish

Once the pressure is released and the lid is opened, stir the keema chana dal. Cook for 5 minutes on medium heat. Add a few sliced green chilies and continue to cook until the gravy thickens to your desired consistency. Finally, garnish with chopped coriander and serve hot with rice or roti.

• Soaking chana dal for 15 minutes before cooking helps it cook faster and more evenly.

• Adding curry leaves enhances the flavor of the dish significantly.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• For a richer taste, you can add a tablespoon of ghee at the end.

• Vegetarian version can be made by replacing mutton keema with crumbled paneer or mixed vegetables.