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Best keema dal recipe
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5 from 2 votes

Keema Dal

Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • pressure cooker


  • 2 tbsp Vegetable or mustard oil
  • 1 cup onions, chopped
  • 2 tbsp ginger
  • 1 chopped green chili optional
  • 2 tomatoes chopped
  • 1/2 tsp turmeric optional
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp red chili powder optional
  • 1 tsp Salt adjust salt to taste
  • 250 grams minced goat/lamb/chicken/turkey meat washed and drained 
  • 1 cup split pigeon peas or toor dal you can use Lentils or Bengal grams too
  • 2 1/2 cups water
  • 1 tsp garam masala powder
  • 2 tbsp chopped mint leaves optional
  • 1 wedge lime squeeezed


  • Heat oil in a pressure cooker. Add onions and cook till golden brown (you can reserve some brown onions for garnish). 
  • Add ginger, chopped tomatoes, green chili and cook until oil separates. 
  • Now add turmeric powder, cumin powder, coriander, powder chili powder, salt, and cook for 2 more minutes. 
  • Add minced meat. Once the meat starts changing color, add split pigeon peas and water. Close the lid and cook until 2 whistles are given out (it really depends on the pressure cooker, so you will know best). 
  • Once the steam has escaped, open the lid and add garam masala powder, mint leaves and squeeze in the lime. 
  • Transfer to a serving bowl and garnish with more mint leaves and reserved fried onions.