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Kheema Channa Dal

5  made it  |  17 reviews

sthumma


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  25 m
  •  4 servings
  •  289 Cals
Kheema Channa dal
2

Kheema Channa Dal Recipe, How To Make Kheema Channa Dal Recipe

Keema channa dal is a yummy and spicy dish. Keema or minced meat cooked with channa dal in a amazing spicy masala gravy.

Tinde or Tinday also referred to as Indian round gourd or apple gourd or Indian baby pumpkin is a veggie that's prepared in nearly every Indian home. Tindas which has a smooth skin tend to be easier to eat than those who possess a tough fibrous surface. Tindas can be found only for a short moment of time throughout the monsoon months and it is the light and nutritious veggie. Due to its look very few people enjoy this. I have to confess that b... Read More..

About Recipe

How to make Kheema Channa dal

(2 ratings)
17 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
15 mins
Kheema Channa dal
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : May 30, 2013


Ingredients used in Kheema Channa dal
• Mint leaves 1 Bunch.
• Tomato puree 1 Cup.
• Cumin powder 1 Teaspoons.
• Onions chopped 2 Numbers.
• Kheema 500 Grams.
• Red chilly powder 3 Tablespoons.
• Garam masala powder 1 Tablespoons.
• Channa dal 100 Grams.
How to make the recipe:
  1. Heat oil in a pan add chopped onions, salt cook it till golden in colour, add ginger garlic paste, cumin seed powder, red chilly powder, add kheema mix it well put the lid on and cook for 10 minutes in a medium flame
  2. and add tomato puree let it cook for another 5 minutes and add channa dal (4:1 of kheema and channa dal OR 1:1 of kheema and channa dal) add channa dal water, mix this
  3. nbsp;and add mint leaves and garam masala powder let it cook for some more minutes and switch off the flame.

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Articles


Tinde or Tinday also referred to as Indian round gourd or apple gourd or Indian baby pumpkin is a veggie that's prepared in nearly every Indian home. Tindas which has a smooth skin tend to be easier to eat than those who possess a tough fibrous surface. Tindas can be found only for a short moment of time throughout the monsoon months and it is the light and nutritious veggie. Due to its look very few people enjoy this. I have to confess that being a kid I too was having the same problem - a large no for this veggie.

 

Turn your nose up at the view of tinda sabzi around the dining room table? Well reconsider, because tinda is recognized as an excellent foodstuff because of its several benefits. Most significantly, since it is virtually 94% water, this is a veggie with hardly any calories. It includes anti-oxidants like carotenoids and lots of anti-inflammatory agents, that are efficient at managing blood pressure level, heart diseases and strokes. It may also protect against cancer development.

 

A water-rich veggie, it maintains the body cool and healthy, boosts urinary flow which will help remove toxins from the kidney. Additionally, it consists of plenty of dietary fiber, which will help in digestion, reduces stomach acidity and avoids constipation. Research signifies it's also really good for wholesome hair and skin.

 

Tinda is an extremely flexible veggie which you can use in a number of preparations. It's generally included with lentil soups, curries, to make koftas, or generally cooked in the stir-fry. The ones those are tiny and soft are generally cooked whole, having a four-way divided in the center and stuffed with spices. The outcome is so tempting, that it's hard to show in words. There are numerous recipes prepared with tinda such as tinda curry, bharwa tinda, tinda fry and so on.

 

Health Benefit

Tinda is considered the lowest calorie veggie, but very satisfying because of their high fiber content. It's very moderate and relaxing for digestive tract and possesses numerous anti-inflammatory agents, that assist in managing blood pressure level, heart diseases, and strokes and prevents cancer formation. It's also among those veggies with high-water content which gets soft when cooked and many people don't like it for specifically this reason. If cooked right, it's an outstanding dish by itself.


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  • profile image
  • kanan1525

    •  14  
    •  391  
    •  5  
   2013-05-27

first

 
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  • Amina Akbar

    •  14  
    •  391  
    •  5  
   2013-05-27

Yummy :)

 
  • profile image
  • potbottle

    •  14  
    •  391  
    •  5  
   2013-05-27

Nice dish!!

 

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  • secret hacker

    •  14  
    •  391  
    •  5  
   2013-05-28

Indian version of chilli con carne

 
  • profile image
  • jkesar13

    •  14  
    •  391  
    •  5  
   2013-05-29

Chef how do u eat so much spicy food

 
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  • mackey20011

    •  14  
    •  391  
    •  5  
   2013-05-29

i cannot find this recipe on your website. is there a list of ingredients with q...


  • profile image
  • joe sunny

    •  14  
    •  391  
    •  5  
   2013-05-30

wow wow wow wow wow wow wow wow

 
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  • Esunshine hope

    •  14  
    •  391  
    •  5  
   2013-06-01

this is Iraqi food too

 
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  • Vanitha Fernandes

    •  14  
    •  391  
    •  5  
   2013-11-13

Super?

 

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  • SheilaisOffensive

    •  14  
    •  391  
    •  5  
   2013-12-17

He cracks me up. ?

 
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  • Abdul Khalique

    •  14  
    •  391  
    •  5  
   2014-01-11

boss u make the expression like u r acting in a porn........?

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  • Irvinggal

    •  14  
    •  391  
    •  5  
   2014-02-07

Amazing!!!?

 

 


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