Kheema Masoor dal Pulao with Cucumber Raita

A decade or so ago I was visiting my brother in Dubai. Those were the carefree days. I was newly married and was on my way to the US to join my husband and to start a new journey together with him.

My sister in law,who is also an excellent cook, was treating me to all types of delicious food including introducing me to the Arab/Middle eastern food that I had never eaten before. I was having a blast trying the shawarma, falafels, hummus, arrayes etc. One evening her neighbor sent us this amazing dish called Kheema Masoor Dal Pulao. I loved the dish and had to have the recipe.

The Kheema(Mince meat) was cooked in tomatoes with masoor dal and potatoes. The rice also had masoor dal in it. I had never eaten rice with mince meat before, and the lovely combination took me by surprise. Rice, masoor dal, potatoes and the mince meat cooked with tomatoes was perfect along with cool cucumber raita. It is like lasagne, the rice is like the pasta and the mince meat is the filling and it is assembled and cooked in layers. Make this dish and your family will ask for more!

Ingredients:

For the Rice:

• 3/4 cup Whole Masoor Dal/Puy lentils(the ones that have a green brown skin - not the split red ones)
  
• 2 cups Rice
• 2 tbsp Vinegar
  
• 6 cups Water
• Salt to taste

For the Mince Meat:

• 2 tsp Oil
  
• 3-4 Cardamom
  
• 2 2" Cinnamon Sticks
• 1 Bay Leaf
  
• 4 Cloves
• 3/4 cup Masoor Dal
  
• 1 tsp Peppercorns
  
• 2 Onions chopped
  
• 3 Potatoes cut into quarters
  
• 4-5 Green chilies (+/-)
• 1/2 tsp Ginger garlic paste
• 4 Tomatoes chopped
  
• 450 gms Mince meat
  
• 2-3 tsp Roasted coriander powder
  
• 1/2 tsp Chili powder
  
• 1/2 tsp Turmeric powder
  
• 1/4 cup Yogurt
• Salt to taste

Method:

For the Rice:

Wash and soak the masoor dal for half an hour to one hour before cooking. Wash and soak the rice for half an hour or so. In a vessel boil 6 cups of water for the rice. Season with salt. Put in the drained masoor dal and cook for 15 minutes or so. Add the vinegar and put the rice. Cook the rice till the rice plumps up and the grain has a b

ite to it. The rice should NOT be completely cooked. Drain the rice and keep aside.

For the Kheema (Mince Meat):

In a pot, pour the oil, when hot add the cardamom, cinnamon, bay leaf, peppercorns and cloves. When it pops add the chopped onions, saute the onions till translucent. Add the chilies, ginger garlic paste and potatoes and saute till the potatoes have cooked a bit and browned on all sides, around 10-15 minutes. Add the chopped tomatoes and saute till the oil separates from the tomatoes. Add the drained masoor dal and kheema (Mince Meat). Add the chili, turmeric and roasted coriander powder and salt to taste. Saute for a few seconds before adding the beaten yogurt and cook till the potatoes are cooked through and the kheema is cooked and the mixture is dry.

Note: Both the rice and kheema can be made a day ahead and assemble the day after. This is a good dish if you are having guest over.

Assembling the dish:

• 1 tbsp Oil
  
• Few pinches of Garam Masala powder
  
• Few Strands of Saffron
  
• Birrista(2 Medium size fried onions)
  

In a non stick pot, add the oil. Put a layer of the cooked masoor dal rice. Sprinkle the rice with few pinches of garam masala powder, saffron and birrista.

Cover the rice with some of the kheema to form a second layer. Continue with the rice and the garam masala, saffron and birrista. Continue layering till all the kheema and rice is used.

Cover the dish with aluminum foil and tightly close the lid. Cook the rice on a low flame for around 15 -20 minutes or till when you open the lid, the steam comes out of the rice and you can smell the fantastic aroma of the saffron, rice and mince meat. Serve hot with cucumber raita (recipe follows).

Cucumber Raita:

1 1/2 cup Yogurt beaten

1 Medium size cucumber grated or finely chopped

Few coriander leaves chopped

1/4 tsp Jeera(cumin) powder

Salt to taste.

To the beaten yogurt add rest of the ingredients. Mix well. Serve garnished with some fresh chopped coriander and a pinch of jeera powder.

Alf’s Shammi Kebabs

When we lived in Mumbai, every Sunday evening, my father would take the whole family for an outing. All of us would look forward to the outing. My father would enjoy the cool evening breeze and just wind down from the chaos of the weekday. My mum would take a break from running the house. My brothers and I would look forward to eating at a restaurant or better still, chowing down some delicious street food. Popular choices in the Colaba area in Mumbai were Bade Miya for some yummy baida (egg) parathas, Kailash Parbat for some cold pani puri and Delhi Darbar for some awesome Indian Chinese or Mughalai food. Delhi Darbar was one of my favorite joints for Mughalai food.

The one thing I would always order was their Mutton Shammi Kabab. It came with 2 big patties and was a starter on the menu, but it was a meal for a kid like me. It was a beautiful blend of whole spices and mincemeat, which was then dipped in egg batter and fried. The egg batter made it crispy on the outside, and the mincemeat was smooth and luxurious inside. I tried many different recipes to get something similar to the Shammi Kabab at DD. But nothing came close.

When I was in India about a year or so ago, Alf, an old friend, invited me over to her place for lunch and to catch up. She and I were in college together and many a time we would hang out at each other’s place and sometimes even have an impromptu cooking session. We would just go about putting spices and whatever ingredients were available to us at that time. Most of the time, we were delighted, or rather surprised, by the new invention. At lunch, in spite of her hectic schedule, there was Chicken Biryani and these fabulous Shammi kebabs. I was pretty sure that she bought these kebabs from some restaurant and asked her, “so where did you buy these kababs from?” She replied, “I made them.” My eyes popped, as these were home made and tasted just like the ones I had at DD. I had to get the recipe from her. It’s been almost 2 years since, and I have made these countless times. Each time I made them, I remember having the kebabs at DD and I can’t thank my friend enough for her delicious recipe. Thanks Alf, these are just too good…

Alf’s Shammi Kebabs


Ingredients

• ½ kilo lamb mince meat
• 2 tbsp Masoor dal
• 2tbsp Chana dal
• 2 onions chopped
• 2 tomatoes chopped
• 2 potatoes chopped
• 2 tsp ginger garlic paste
• 2 tsp red chili powder (reduce the spice to your liking)
• 1” cinnamon
• 5 cloves
• ¼ tsp peppercorns
• ½ cup or more of fine semolina/rava
• 2 eggs beaten
• Coriander chopped

Method:
Wash mince and let it drain in a colander. Wash the lentils.

In a pressure cooker, mix all the ingredients except the coriander, eggs and rava. Add ½ cup of water and salt and let it cook for 5-6 whistles on a high flame. Reduce the heat and let it cook for another 5 minutes or so. Let it cool.

Open the cooker and check if there is any water, cook/bhuno till the water evaporates and the mixture becomes dry. Stir continuously. Empty it on a plate and spread the mixture to cool it. Add the chopped coriander. Mash the mixture with a potato masher or your clean hands (the best tools in the kitchen). There should be no lumps or trace of the potatoes and tomatoes. Now roll to the preferred size. Coat the kababs in semolina/rava and dip it in the beaten egg and shallow fry it till golden and crisp. Serve hot.

Sukhi Aloo matter Kheema

Ingredients

• 1lb beef mince meat
• 1 big potato quartered
• 1 cup frozen peas
• 1 big onion chopped fine
• 3-4 green chilies slit vertically
• 1 bay leaf
• 3-4 cardamom pods
• 3-4 cloves
• 2, 1” piece cinnamon
• ¼ tsp peppercorns
• 1” ginger crushed
• 3-4 cloves of garlic crushed
• 1 can of chopped tomato/3-4 tomatoes
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1-2 tsp coriander powder
• 1 tbsp oil
• 1 tbsp tomato paste (optional)
• 1 tbsp lemon juice
• Salt to taste

Method:

In a pot, heat the oil, add the cardamom, cloves, cinnamon, peppercorns and bay leaf. Within a few minutes the cardamom and bay leaf will start turning brown.

Add the potatoes, sauté till the potatoes begin to have brown specs on them and till they are ½ cooked. Add the chopped onion and green chilies. When the onions start to brown, add the mincemeat. Keep stirring constantly and break any lumps that form - it is important that you break the lumps.

When the meat starts to brown and the oil begins to separate, add the coriander, chili and turmeric powders. Sauté for a bit and add the can of chopped tomato, salt, lemon juice and tomato paste (if using). Sauté till the water from the tomato evaporates and the meat starts to become dry. Adjust seasoning and turn off the heat. Add the frozen peas and close the lid of the pot. The steam will cook the peas and retain the bright green color of the peas. Serve hot with parathas, roti’s or as I prefer, pav (indian bread)