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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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serve with roti pickel and onion salad Ingredients:
1 onion, skinned and finely chopped |
1 tablespoon ginger (sliced) |
1 teaspoon garlic paste |
2 tablespoons vegetable oil |
1/2 teaspoon turmeric (haldi) |
1/4 teaspoon coriander powder |
1/4 teaspoon cumin |
1 lb skinless chicken breast (minced) |
2 tomatoes, diced |
1 tablespoon lemon juice |
150 g urad dal, split washed and soaked (mash dal) |
1 teaspoon crushed red chili pepper |
salt |
4 green chilies |
Directions:
1. Put the onions, garlic,ginger, salt, chili powder, ground coriander, and keema in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook.
2. Add oil in the keema and cook for 5 minutes.drain dal.
3. now add tomatoes and green chilies.and dal cook 4 minutes.
4. add 2cups of water and cook for 10 to 15 minutes on medium flame or until dal is tender. Sprinkle Garam Masala and coriander leaves.
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