In the morning there is a great variety of pulses available in the morning, which is great to eat with paraota or naan. It is said to be a type of curry to cook any pulse with chicken throat-lime-pulse etc. There are some special techniques to cook the lotus for the taste of the hotel. Today, I am convinced that the recipe for making this flavor is just the taste of the hotel. You can cook chicken meat if you want.
Which needs to be
Poultry chicken-neck-lily-pulse-penny etc.
250 grams of mung beans
Two potatoes cut into pieces
1 tablespoon of onion paste
Ginger and garlic make 1 teaspoon of the bowl
1 cup of onion chopped
Oil and ghee as you like to eat
Yellow and coriander make half a teaspoon
1 teaspoon of pepper powder
Salt to taste
Cumin powder 1 teaspoon
A few of the chillies
Quantity of whole mass of spices
Method
-Dal-light red and soak it. Now pour water in it and boil it in 5-7 minutes boiling water.
-Grab cinnamon, cinnamon, long, black pepper with oil in a stove. Half of it is reddish with onion and fry it.
If the dung is golden, then add all the spices except spices and zeroes. Give salt. Stir well with little water.
- When the meat is cracked, give the chicken neck-necklace-pulse-wing etc., give potatoes. Stir well for 7/8 minutes.
Give it to the water-sprinkled pulses. Cook until the boiling water is boiled, after all boiling water.
If all the seeds are boiled, spread the cumin seeds.
Mix the ghee and oil in a pan. Add onion onion and raw chili slices reddish in the branches. Mix well.
Make your lotut. You can also eat for a few days in the fridge.