Beef with pulses
Serves : 6 Persons
Prep Time : 15 Mins
Cook Time : 60 Mins
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Dhaka
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A popular and traditional recipe
Ingredients
Bengal Meat Beef Bone In Âą 50 gm
Details >1 kg
ā§ŗ 860
/ 1 kgAnchor Boot Dal
Details >1 cup
ā§ŗ 39
ā§ŗ 59
Lal Peyaj (Onion Red Imported) Âą 50 gm
Details >2 cup
ā§ŗ 85
/ 1 kgKacha Morich (Green Chilli) Âą12 gm
Details >4 ps
ā§ŗ 39
/ 250 gmAda (Imported Ginger) Âą 25 gm
Details >2 table spoon
ā§ŗ 199
/ 500 gmRoshun (Garlic Imported) Âą 25 gm
Details >1.5 table spoon
ā§ŗ 79
ā§ŗ 89
Cinnamon (Daruchini) Whole
Details >5 ps
ā§ŗ 55
ā§ŗ 79
Cardamom (Elachi) Whole
Details >4 ps
ā§ŗ 279
ā§ŗ 379
Bay Leaf (Tejpata)
Details >3 ps
ā§ŗ 29
ā§ŗ 39
Radhuni Turmeric (Holud) Powder
Details >1.5 tea spoon
ā§ŗ 55
/ 100 gmRadhuni Chilli (Morich) Powder
Details >2 tea spoon
ā§ŗ 90
/ 100 gmACI Pure Salt
Details >Quantitively
ā§ŗ 42
/ 1 kgCumin (Jira)
Details >2 tea spoon
ā§ŗ 79
ā§ŗ 129
Rupchanda Fortified Soyabean Oil (poly)
Details >Half cup
ā§ŗ 197
/ 1 ltrInstructions
First, wash the pulses thoroughly and soak them in water for half an hour.
Now heat the oil, add hot spices and onions, and after a little frying, give the ginger garlic,fry all the spices turmeric,pepper with a little water
Now add the meat to the boiled spices and add some water.
Once the meat is completely dry and oil comes raise up, add some more hot water.
Once the meat is perfectly cooked, pour the wet pulses and cover it.
When the meat is properly boiled and dry its cooked, remove from the stove and serve hot
