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Beef with pulses

Serves : 6 Persons
Prep Time : 15 Mins
Cook Time : 60 Mins
A popular and traditional recipe

Ingredients

Bengal Meat Beef Bone In Âą 50 gm
Details >
1 kg
ā§ŗ 860
/ 1 kg

Add to bag

Anchor Boot Dal
Details >
1 cup
ā§ŗ 45
/ 500 gm

Add to bag

Lal Peyaj (Onion Red Imported) Âą 50 gm
Details >
2 cup
ā§ŗ 69
/ 1 kg

Add to bag

Kacha Morich (Green Chilli) Âą12 gm
Details >
4 ps
ā§ŗ19
ā§ŗ 25
/ 250 gm

Add to bag

Ada (Imported Ginger) Âą 25 gm
Details >
2 table spoon
ā§ŗ99
ā§ŗ 110
/ 500 gm

Add to bag

Roshun (Garlic Imported) Âą 25 gm
Details >
1.5 table spoon
ā§ŗ109
ā§ŗ 119
/ 500 gm

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Cinnamon (Daruchini) Whole
Details >
5 ps
ā§ŗ65
ā§ŗ 75
/ 100 gm

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Cardamom (Elachi) Whole
Details >
4 ps
ā§ŗ549
ā§ŗ 589
/ 100 gm

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Bay Leaf (Tejpata)
Details >
3 ps
ā§ŗ 35
/ 100 gm

Add to bag

Radhuni Turmeric (Holud) Powder
Details >
1.5 tea spoon
ā§ŗ 75
/ 100 gm

Add to bag

Radhuni Chilli (Morich) Powder
Details >
2 tea spoon
ā§ŗ 75
/ 100 gm

Add to bag

ACI Pure Salt
Details >
Quantitively
ā§ŗ 42
/ 1 kg

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Cumin (Jira)
Details >
2 tea spoon
ā§ŗ85
ā§ŗ 95
/ 100 gm

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Rupchanda Fortified Soyabean Oil (poly)
Details >
Half cup
ā§ŗ 187
/ 1 ltr

Add to bag

Instructions

  1. First, wash the pulses thoroughly and soak them in water for half an hour.
  2. 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
  3. Now add the meat to the boiled spices and add some water.
  4. Once the meat is completely dry and oil comes raise up, add some more hot water.
  5. Once the meat is perfectly cooked, pour the wet pulses and cover it.
  6. When the meat is properly boiled and dry its cooked, remove from the stove and serve hot
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