Easiest Way to Prepare Quick Sour pulse rice fried beef and coconut chutney(khatti daal Chawal)

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Sour pulse rice fried beef and coconut chutney(khatti daal Chawal). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sour pulse rice fried beef and coconut chutney(khatti daal Chawal), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sour pulse rice fried beef and coconut chutney(khatti daal Chawal) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sour pulse rice fried beef and coconut chutney(khatti daal Chawal) estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Sour pulse rice fried beef and coconut chutney(khatti daal Chawal) using 34 ingredients and 6 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal):

1. For pulse
2. 250 gm pegion pea
3. pinch baking soda
4. 1 tsp red chilli powder
5. 1 tsp salt
6. 1/4 tsp turmeric powder
7. 4 tbsp tamarind pulp
8. for rice
9. 2 cups basmati rice
10. 1 tbsp salt
11. water for boiling
12. for baghaar of pulse
13. 1/4 cup Mustard oil
14. 8-10 curry leaves
15. 1/2 tsp cumin seeds
16. 3-4 button red chilies
17. for fried beef
18. 250 gm beef flate pieces(pasanday)
19. 2 green chillies
20. 1 cup green Coriander leaver
21. 1/2 tsp black peper corn
22. 1 tsp salt
23. 1 tsp ginger paste
24. 1 tsp garlic paste
25. 1/2 tsp red chilli powder
26. 3 tbsp mustard oil
27. for coconut chutney
28. 1/4 cup dried coconut slices
29. 4 button red chillie
30. 4 clove garlic cloves
31. 1 tsp leveled salt
32. serving ingredients
33. onion rings
34. fried papar

Instructions to make to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal)

1. For pulse(daal) wash pegion pea (arhar daal) and put in a pan with water and pinch of sida red chilli powder and turmeric powder and bring a boil then cook on low flame after reducing some water cover it with a lid and cook on low flame till it tender then mash with masher (ghonta) to make smooth paste then add salt and tamarind pulp and 1/2cup water and cook in medium flame when it turns normal consistancy off the flame
2. For bhagaar heat oil put all bhagaar ingredients and pour on daal and cover with a lid
3. For fried beef mash the beef pasaday on stone sill then bland corinder leaves black ppr corn green chilli on stone sill with little water and then heat oil in a pan and add crushed beef blanded green masala and remaning ingredients fry it and add water to make it tender when oil become on serface off the flame
4. For coconut chatny heat coconut slice and button red chilli when it becomes golden off the flame and griend with remaning ingredients on stone sill
5. For rice boil rice with salt when it becomes tender,deain all water and put skllit on stow on low flame and put the rice pan on it and cover with a lid cook for 15 min.
6. Serve pulce,rice, fried beef, coconut chutney papar,onion slices in a platter

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So that is going to wrap it up with this special food Steps to Make Any-night-of-the-week Sour pulse rice fried beef and coconut chutney(khatti daal Chawal). Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!