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Dum Ka Qeema - Smoked Ground Beef

Dum Ka Qeema Daam ka Qeema or Galawat ka qeema remind me of Eid. On every Eid Ammi cooked  Daam ka Qeema and to serve with Kachories. Garnishing with sliced onions, ginger, mint leaves, and lemon juice is just perfect to enjoy this dish. This is the easiest recipe and less effort and the result is so scrumptious. It's a perfect dish to make at any party, very easy to make and you can totally impress your guest with its delicious flavor. I usually marinate the meat day before the party and the next day cook it.  Every time I cook it I always get comments from friends and family and they asked for the recipe. So here I am sharing the authentic recipe of Daam ka Qeema or Galawat ka Qeema which Ammi is making for 30 plus years, so it is definitely a fail-proof recipe. Prepare time      15 minutes  Marinate time    18 to 24 Hours Cook time          1 hour Servings             6 - 8 Ingredients 1.5 Lb ground beef or Mutton 1 small onion 1/3 cup oil 1 1/2 tbsp ginger paste 1 1/2 tbsp cori
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Kaali Daal - Black Lentil



Kaali Daal ( Black Lentil)


After Masoor ki daal, kaali Daal is the second most papular daal in Pakistan. Growing up in Pakistan I remember we had this for lunch on summer afternoons with the most popular kachoomar salad on the side. The half grainy and half creamy texture with simple boil white rice is a perfect combination. In my family it’s my oldest daughter’s favorite daal, so I have to make it alternately after masoor daal. Here I am sharing the Instant pot version of this recipe.


Ingredients 

  • 1 1/3 Daal
  • 1 tsp salt
  • 2,3 dry red chilies 
  • 2 tsp Imli paste (tamarind)



Baghaar/tadka


1/3 cup oil

1 small tomato cut into small pieces 

2,3 cloves garlic 

3,4 dry red chilies 

4,5 kari pata (curry leaves)

1 tsp Cumin seeds


Garnishing

Fresh mint leaves 


Instructions



1- Soak Daal for 1 hour 




2- Add Daal, salt dry red chilies in Instant pot with 1 cup of water. Pressure cook for 6 to 7 minutes.

3-  Now blend halfway with the back of your spoon add tamarind paste, 3 cups of water, and pressure cook for another 2 minutes. 



Baghar/Tadka


Now in a separate pan heat oil add sliced garlic sauté than add tomatoes cook for 1 minute until soft, then add dry red chilies, cumin seed, and Kari pata (curry leaves)

then pour baghaar/ tadka over the daal and garnish with fresh mint leaves. Enjoy!






💗 Recipe by Urooj


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