Keema Guguni

Instructions

1. 1

   Prepare and Cook the Peas

   • Wash the dried yellow peas and soak them in ample water for 6-8 hours or overnight.
   • Drain the soaked peas and transfer them to a pressure cooker.
   • Add 4 cups of fresh water, 1/2 tsp of the turmeric powder, and 1 tsp of the salt.
   • Pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the peas are soft but retain their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water. Set aside.
2. 2

   Sauté Aromatics

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke.
   • Reduce the heat to medium, add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
3. 3

   Cook the Keema

   • Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
   • Add the mutton keema to the pan. Increase the heat and cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema is browned and no longer pink.
4. 4

   Build the Masala

   • Reduce the heat to medium-low. Add the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook for 1 minute.
   • Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes, until the tomatoes soften and the oil begins to separate from the masala.
5. 5

   Combine and Simmer

   • Pour the cooked peas along with their cooking water into the keema masala.
   • Add the garam masala powder and the remaining 1/2 tsp of salt. Stir gently to combine.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes for the flavors to meld.
   • Check for seasoning and adjust if necessary. If the gravy is too thick, add a splash of hot water to reach your desired consistency.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve the Keema Guguni hot with lemon wedges on the side. It pairs wonderfully with luchi, roti, or can be enjoyed on its own as a snack.