Gram Dhal & Mince
Tastes good with rice (with a little lime pickle) or chapatti. Very simple and easy to make. If Gram dhal is soaked overnight, it saves time in cooking.
Ingredients
- Gram Dhal ½ cup
- Mince ¼ kg
- Methi leaves 2-3 bundles
- Spices 2 Cardamom, 3 cloves & 1 cinnamon piece
- Onion 1 chopped
- Ginger-garlic paste 1 tsp
- Green chillies 2 (cut into one inch pieces)
- Curry leaves 1 stalk (chopped)
- Tomatoes 2-3 (chopped)
- Chillie powder ½ tsp
- Turmeric powder ¼ tsp
- Salt ½ tsp
- Oil 2 Tbs
Instructions
- Before beginning anything, wash the Gram dhal and soak for 2-3 hours.
- In the mean time cut the methi leaves and wash. Keep aside to drain the water.
- Put on the oil in a cooker to get hot. Add the methi leaves and fry for sometime. (Don’t let it burn, the curry will become bitter).
- Add the chopped onions to the methi. Then add the spices.
- After 1 min add ginger garlic paste and let it fry for 1 more min
- Then add the curry leaves and green chillies. Let it fry for some time
- Add the chillie powder and Turmeric powder let it fry briefly.
- Add the chopped Tomatoes to the curry. Let it fry till pulpy.
- Add the mince and let it cook for 4-5 whistles or till the mince is cooked.
- Add a little water if needed (because gram dhal needs enough water to cook, but don’t let it be too much. Just enough for the gram dhal to cook). Then add the gram dhal and let it cook for 3-4 whistles.
- Switch off the gas and let the steam remain in the cooker for some time. This way the gram dhal will cook well in the steam as well.
- Then remove the lid and add the salt. If there is water still left over, dry it for some time.
Notes
This is basically a dry curry with not much gravy. But it tastes good with rice and lime pickle and better with chapattis.
