Rain started from the first day of Ramadan. Many people love to eat khichuri in the rain. However, to make a different taste of seafood, lentil pulse is also not bad. The sweet masoor pulse can be eaten in Sehir. So you can see the lentil pulse polao once in the house. This post will be preferred by almost all the food junkies.
Let us not know how to make lentil pulse.
Materials
300 grams of Dehradun rice, 150 grams of lentil pulse, 2 large tomatoes, 2 tomatoes, 4-5 large amla, 4-5 cloves, 2-3 dried chilies, 1 spoon cumin, 2 teaspoons leaves
1 spoonful of turmeric powder, 3 spoonful ginger paste, 2 cups of coconut milk, 1 cup sour taste like salt, ghee like quantity.
Recipe
Before cooking, keep rice and pulse for 15-20 minutes in separate containers and drain the water well before cooking.
Heat the nonstick pan and grease it with one spatula leaf, Shah Zeller, cloves, large cardamom, dry chilies, ginger, onion curry, little yellow powder, and salt.
Then cook it with 7 to 8 minutes mixed with the remaining water.
Mix this with coconut milk and keep it covered with warm water for 5 minutes.
After that, reduce the spice, sugar, salt and Barkhamsted spots. If you need to lighten it occasionally, cover it with warm water covered.
Before cooking, cook the ghee on top and serve it with a nice lentil pulse.
