Friday, 9 June 2017

Vegetable pulses ( সবজি ডাল )

Carrots 1 cup
Lau 1 cup
cauliflowe 1 cup
walkup 1 cup
Peas 1/2 cup
Mugdal 2 cup
Ginger, bata 2 tea. 
Garlic, bata 1/2 cup
Chilli, bata 1 tea
Cumin, bata 1/2 tea
Yellow bata 1 tea
Dhana, bata 2 tea. 
Amal 4 pices
Cinnamon 3 c m 4 pices
Baypatha 1 pices
4 glasses of cinnamon
Salt 2 tea
Sugar 2 tea 
Onion, slice 2 tea
Ghee or oil 1/4 cups 


1.      Cut vegetables into 2cm. Carrots will make smaller pieces.

2.      Wash the pulses in a small area with light warm water.

3.      Boil the vegetables with balsam, spinach, hot spices, bay leaf, salt and 6 cups of water. If the vegetables are well cooked and if the dough is thick, then turn it out with the glass, sugar, and coriander leaves.

4.      Put onion and ginger paste in the oil and stir well. Instead of mung beans, peeled pulses can be given.

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