Servings: 6
Equipment
Ingredients
- 1 lb ground meat (I have used ground lamb)
- 1 cup green moong dal
- 2 tbsp oil
- 1 large onion chopped
- 4-5 cloves garlic minced
- ½ inch ginger minced
- 1-2 green chili chopped
- ½ cup canned tomatoes
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Kashmiri chili powder or paprika
- ½ tsp turmeric powder
- 1-1½ tsp salt adjust as per taste
- 1 tsp garam masala
- 1 tbsp kasoori methi
- 2 tbsp cilantro
- 4 cups water
Instructions
- Wash the green moong thoroughly. Soak them for 1-2 hours.
- Set the Instant Pot to saute mode and add oil. Add the onions, ginger, garlic, and green chili pepper. Saute for 3 minutes.
- Add crushed tomato,kasoori, methi, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.
- Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.
- Drain water from the soaked dal and add it to the IP. Add 4 cups of water and mix well.
- Close the lid of the Instant Pot and pressure cook for 12 minutes. Do a natural pressure release for 10 minutes, then do a quick release.
- Add garam masala and cilantro. Mix well and serve.
Notes
- In this recipe, I have used ground lamb. You can use any ground meat like ground beef, ground turkey, or ground chicken. The cooking time remains the same as mentioned in this recipe.
- Soak the green moong dal before cooking to reduce cooking time. This step also contributes to a creamier texture in the final dish.
- Brown the ground meat well before adding dal and water. This will help develop richer taste and texture.
Nutrition
Calories: 381kcal | Carbohydrates: 28g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 705mg | Potassium: 766mg | Fiber: 7g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 5mg
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