Keema Muger Dal
Roasted yellow moong dal cooked with minced mutton.
About this dish
A staple of Sunday lunches in Bengali households, Keema Muger Dal is a celebratory version of the daily lentil soup. It involves cooking roasted yellow moong dal with mutton mince (keema), creating a rich, protein-packed side dish that sits somewhere between a soup and a stew. The light floral notes of the roasted dal perfectly balance the heavy, savory notes of the mutton.
Ingredients
The Dal Base
- 200g Sona Moong Dal
- 1/2 tsp Turmeric powder
- 600ml Water
- 1 tsp Salt
The Keema Masala
- 200g Mutton mince (Keema), fine quality
- 1 large Onion, finely chopped
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 2 Green chilies, slit
- 1 tsp Cumin powder
- 1 tsp Bengali Garam Masala (cardamom, cinnamon, cloves)
- 2 tbsp Ghee
Method
- 1
Roasting the Dal
In a heavy pan, dry roast the Moong dal on low-medium heat. Stir constantly for about 4-5 minutes until it turns a light golden hue and smells nutty. Over-roasting will make the dal hard and difficult to cook.
- 2
Boiling the Dal
Wash the roasted dal and boil it with water, salt, and turmeric in a pressure cooker for 2 whistles. The dal should be cooked through but not completely mashed; the grains should still hold their shape slightly.
- 3
Cleaning the Keema
Wash the mutton mince in a fine-mesh strainer and squeeze out all excess water. This prevents the dal from becoming too 'smelly' or gamey.
- 4
Sautéing the Aromatics
Heat ghee in a wok. Add a bay leaf and the chopped onions. Fry until the onions are soft and light brown. Add the ginger and garlic pastes and sauté for 2 minutes until the raw smell disappears.
- 5
Cooking the Mince
Add the mutton mince to the wok. Increase the heat and fry (bhuna) the meat with the onions and spices. Stir continuously to break up any lumps of meat so it integrates smoothly into the dal later.
- 6
Adding Spices
Add cumin powder, slit green chilies, and a pinch of salt. Continue cooking until the meat changes color from pink to a deep brown and the ghee starts to separate from the mixture.
- 7
The Fusion
Pour the cooked dal into the wok with the mutton mince. Stir well to combine. If the mixture is too thick, add half a cup of warm water to reach a pourable but thick consistency.
- 8
Simmering
Let the dal and meat simmer together for 8-10 minutes on low heat. This allows the juices from the mutton to flavor the lentils thoroughly. The dal will thicken as it cools, so keep it slightly loose.
- 9
The Final Flourish
Finish by stirring in the Bengali garam masala and an extra teaspoon of ghee for aroma. Turn off the heat and keep covered for 5 minutes before serving.
Notes & variations
- You can substitute mutton keema with chicken keema for a lighter version, reducing the frying time.
- Ensure the dal is not overcooked into a paste; texture is key here.
- Adding a few raisins during the simmering process can add a traditional touch of sweetness.
- Store in the fridge for up to 2 days; the flavor actually improves with time.
Serve with
Serve with hot Phulkas (rotis) or Steamed Rice and a side of Jhuri Aloo Bhaja (matchstick fries).
Cook's note
Adding a tiny pinch of sugar at the end enhances the earthiness of the roasted Moong dal.