250 grams GREENEST™ Plant Based Keema
Bengal gram (Chana Dal) - 125 g
Onion - 50 grams
Ginger - 5 grams
Garlic - 5 grams
Cloves – 2 nos.      
Cinnamon - 1.5 inch
Cardamom – 2 pods
Red chilli – 4 pieces
Turmeric powder - 1.5 tsp
Bay leaf – 2 nos.
Coriander leaves - 1/2 bunch
Oil - 4 tbsp
Salt to taste 

Pressure cook Bengal gram with turmeric powder, salt, water and cook for 5 to 10 mins

Grind together - onion, garlic, ginger and red chillies into a fine paste

Heat oil in a frying pan, add bay leaf, cardamom, cinnamon, chopped onion and fry till golden brown. Subsequently, add ground masala and fry it for 3-5 mins

Add boiled dal and GREENEST™ Plant Based Keema into it and cook for 6-8  mins

Remove from fire. Garnish with coriander leaves. Serve hot.

Miku Svagatam!