Recipe: Delicious Dal Qeema with Chapati

Dal Qeema with Chapati.

You can have Dal Qeema with Chapati using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of Dal Qeema with Chapati

1. You need 1 cup of / 250 grams Chicken mince (murgi ka qeema).
2. Prepare 1 cup of / 250 grams yellow split gram (dal moong).
3. It's 1/2 cup of serving spoons cooking oil.
4. Prepare 1 of medium chopped onion (kati pyaz).
5. It's 1 of chopped tomato (kata tamatar).
6. It's 4-5 of green chillies (hari mirchyn).
7. You need 2-3 tbsps of yogurt (dahi).
8. You need 1 of , 1 tsp ginger and garlic paste (lehsa adrak).
9. Prepare 1 tsp of salt (namak).
10. It's 1 tsp of red chilli powder (laal mirch powder).
11. You need 1/2 tsp of turmeric (haldi).
12. Prepare 1 tsp of coriander powder (dhanya powder).
13. It's 1 tsp of all spices (garam masala).
14. You need 1 tsp of dry fenugreek (sukhi huyi meethi).
15. It's of Chopped green coriander leaves and ginger julienne cut : for garnish.
16. It's 1-1.5 cup of water (pani).

Dal Qeema with Chapati step by step

1. Wash Dal moong and soak for 10-15 mins (dal ko dhoo kar bhejo lyn).
2. Mean while ; take pan, add oil, chopped Onion (kata pyaz) after two mins add garlic paste (lehsan) ; cook it until light golden.
3. Add ginger paste (adrak), chopped tomato (kata tamatar) ; add 1-2 tbsps water (pani).
4. Add red chilli powder (laal mirch powder), salt (namak), turmeric (haldi), coriander powder (dhanya powder), dry fenugreek (sukhi huyi meethi), 2 chopped green chillies (kati hari mirchyn).
5. Mix and cover ; cook for 2-3 mins on low to medium flame.
6. Uncover ; add yogurt (dahi) and cook.
7. Add chicken mince (murgi ka qeema) and cook for 4-5 mins (bhuyn jab tak smell khatam ho jyn).
8. Remove water from soaked dal moong.
9. Add in dal moong in pan ; cook for 4-5 mins on medium flame.
10. Add 1 cup water (pani), 3 whole green chillies (hari mirchyn) ; cover and cook untill softens (dal gal jy).
11. Uncover ; add all spices (garam masala).
12. Dish out ; garnish with chopped coriander and ginger.
13. Serve it with Chapati.

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