Keema and Channa dal

You will need:
Channa dal-1 Cup
Water- 3 Cup
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Green Chilly-3 whole slit with the seeds
Minced Meat or Keema (as we call it in India)-250 Gms-Thoroughly cleaned&washed
Salt to taste
Turmeric powder-1/2 Tsp
Whole garam masala:
cardamom 2,clove 2& cinnamon 1" stick

Preparation of dish:-
Step 1
Soak the Channa dal in 1/4 Tsp turmeric and 100 Ml water for 30 mins and pressure cook for 3 whistles with the soaked water.
Step 2
Grind the following:
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Note: Soak the khuskhus in little water before grinding for 15 mins,this helps in grinding the khuskhus to a smooth paste.Keep aside.
Step 3
Separately heat oil in a saucepan.Add 1/2 Cup onions, slit gr chillies,whole garam masala & the minced meat/Keema.Add turmeric 1/4 Tsp and salt.Saute well till the color of the meat changes from deep pink to light brown.Now add the ground masala in step 2.Fry thoroughly,avoid burning of the meat.Add 150ml water and cover.Allow to cook for 20 mins.check if the meat is cooked or else cook for further 15 mins.Make sure there is sufficient water in the dish.Once the meat is completely cooked add the Channa dal.Bring to a simmer and cook for 10 mins more.You can add the Channa water.This enhances the flavor of the dish.
Garnish with freshly chopped coriander leaves/cilantro.Server hot with naan,chapati or Rice.