Soak your dried split red lentils, if you haven’t already. They need to soak for at least 30 mins in hot water. Prep them ahead.

Make the green sauce. Add all the ingredients to a blender and then blend until the seeds have broken down. Set aside.

Make the keema. Heat the oil in a large skillet on medium heat. Once hot, add onion, green chili, and fenugreek leaves and mix well. Add a good pinch of salt and cook until the onion is golden. 6-8 mins

Then add the ginger garlic paste, spices- dill, ground coriander, and garam masala and mix in for a 10-15 seconds. Then add in your drained lentils and mix well. (I like to cook the lentils for 2-3 mins here slightly toast the lentils but this is optional)

Then add the walnuts and ½ a cup of water and cook. Mix really well and cook for about five minutes.

Add the non dairy yogurt, salt, and green sauce paste. Mix well. Bring to a boil and cook for 5-7 minutes. Then add in the peas and mix in. Taste and adjust salt and flavor.

Continue to cook for another 2 minutes then take off the heat. You don’t want the lentils to completely soften and break down. You want them to have a bit of a meaty bite. Cook until your preferred texture of lentils.

The lentils and the walnuts are supposed to make a mincemeat kind of texture. But you can also cook them down because the sauce is really delicious any which way.

Garnish with chopped bell pepper or tomato, red pepper flakes, and a little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread. or add to pita bread or over pizza.

Store refrigerated for upto 3 days. Freeze for upto a month.