1 cup of whole wheat golden
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1 cup of barley
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1 cup of Chana daal
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1/2 cup of Moong daal
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1/2 cup of Masoor daal
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1/2 cup of Maash daal
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Soak all the daals in liquid for about 2-3 hours
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De-frost your beef. I’m using boneless and some with bones.
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Cut up 1 onion in thin slices.
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Add 1 cup of oil and your onions. Fry till it’s light golden.
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2 tbs of salt, red chili. 1 tbs coriander powder 2 tsp turmeric 1 tsp ground cumin and garam masala.
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Now add your beef with 4 tbs of ginger garlic paste. Fry till the color changes.
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Add your masalas!
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And add 4.5 cups of water.
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I’m using a pressure cooker. Setting the timer for 20 times on high heat.
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In another big pot. Add water and your daal mixer with 1 tbs of salt and turmeric Cook for 1.5 hours
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After 20 minutes the meat should be cooked. Keep on high heat for evaporate extra liquid.
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Now use a masher and mash the meat. Take out the bones.
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Keep stirring occasionally so it doesn’t burn at the bottom. Keep on medium heat.
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Use a hand blender to blend in the daal. I like mine a little chunky and not fully smooth.
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Combine your meat mixer and mix well.
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Using the masher combine the meat and daal together. Cook for 30 minutes on low medium heat.
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Time for Tarka Bhagar. 5 tbs of oil. Half an onion and 1 tbs of cumin seeds. Cook till dark brown.
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Enjoy ⚡️
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