Vegetarian Keema( Niramish Keema)- Thakur Barir Ranna

Vegetarian Keema ( Niramish Keema)

When we think of vegetarian keema, we tend to end up with soyabean. While doing my research, I stumbled upon this variation that was followed at the Thakur Bari (residence of Rabindranath Tagore at Jora Sako).

A mix of bengal gram pulses, beetroot, capsicum, garlic and coriander, this veg keema is extremely nutritious and flavourful.

While we had hearty lunch with this new keema, I am planning to use this tomorrow for breakfast by stuffing inside paratha.

Food is all about experimenting and I love it.

Recipe:

Ingredients

1 cup Chana dal

1 medium sized beet root

1 onion finely chopped

1 capsicum finely chopped

1carrot finely chopped

Paste of 1 onion and 1 tomato

2 teaspoon ginger garlic paste

1 teaspoon green chili paste

2-3 cardamom

1 inch long cinnamon

1 teaspoon cumin powder

1 teaspoon turmeric powder

1/2 teaspoon chilli powder

1/2 teaspoon garam powder

2 tablespoon oil

A dollop of ghee

1/2 teaspoon sugar

Salt to taste

How to cook

Soak the chana dal and diced beetroot in water for 2-3 hours and then grind it coarsely.

Now in a pan add 1 tablespoon oil and add the mixture of beetroot or chanadal to it and fry it till the water evaporates. Turn off the gas and keep it aside.

Now add oil in a wok and once it gets warm add cardamom and cinnamon stick. Let them fry and once fragrance starts coming out add the finely chopped onions. Fry till they become translucent. Now add the rest of the onion paste, rest of the masalas, little salt and a pinch of sugar and give it a good stir. Let the masala fry for a while and then add the chopped capsicum and carrots. Mix well.

Then add the fried Chana dal mix to it. Give a good stir and add half cup of water to the same and cover it. Place it on medium flame for 5-7 minutes so that the vegetables get cooked properly and most of the water evaporates. Now adjust the salt and add a dollop ghee and garam masala powder. Enjoy it with rotis or puris.

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