Keema Cholay

Ingredients:

• Mince (machine grinded) 1/2 kg
• Tomato cubes 2
• Lemons 4
• Finely chopped green chilies 6
• Sweet soda 1 pinch
• Finely chopped mint leaves 1 bunch
• Finely chopped coriander leaves 1 bunch
• Kabuli chickpeas 1 cup
• Oil 1 cup
• Red masoor daal 1/2 cup
• Turmeric 1 tsp
• Crushed black pepper 1 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Roasted & ground white cumin 1 tbsp
• Finely chopped ginger 2 tbsp
• Salt to taste
  

Method:

1. Boil chickpeas with masoor daal in fresh water.
2. When chickpeas nicely tender, add sweet soda.
3. Put mince, ginger garlic paste, turmeric, salt, tomato cubes and red chili powder in pot and cook it.
4. When water of mince dries, mix oil and 2 lemon juice in it, roast it nicely, put chickpeas and cook on low flame.
5. When 1 boils comes, add 1/2 cup tamarind pulp, white cumin and black pepper.
6. After 5 minutes, put mint leaves, ginger, green chilies, coriander leaves and 2 lemon juice and simmer it for 2 minutes.
7. Serve delicious keema cholay with hot naan.