Beef with pulses
Serves : 6 Persons
Prep Time : 15 Mins
Cook Time : 60 Mins
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A popular and traditional recipe
Ingredients
Bengal Meat Beef Bone In ± 50 gm
Details >1 kg
৳ 860
/ 1 kgAnchor Boot Dal
Details >1 cup
৳ 45
/ 500 gmLal Peyaj (Onion Red Imported) ± 50 gm
Details >2 cup
৳ 65
/ 1 kgKacha Morich (Green Chilli) ±12 gm
Details >4 ps
৳ 25
৳ 30
Ada (Imported Ginger) ± 25 gm
Details >2 table spoon
৳ 99
৳ 105
Roshun (Garlic Imported) ± 25 gm
Details >1.5 table spoon
৳ 119
৳ 125
Cinnamon (Daruchini) Whole
Details >5 ps
৳ 75
/ 100 gmCardamom (Elachi) Whole
Details >4 ps
৳ 579
৳ 620
Bay Leaf (Tejpata)
Details >3 ps
৳ 35
/ 100 gmRadhuni Turmeric (Holud) Powder
Details >1.5 tea spoon
৳ 75
/ 100 gmRadhuni Chilli (Morich) Powder
Details >2 tea spoon
৳ 75
/ 100 gmACI Pure Salt
Details >Quantitively
৳ 42
/ 1 kgCumin (Jira)
Details >2 tea spoon
৳ 89
৳ 95
Rupchanda Fortified Soyabean Oil (poly)
Details >Half cup
৳ 187
/ 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
