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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

  • Chana daal, ½ cup
  • Chili Masoor daal, ½ cup
  • Maash daal, 1/3 cup
  • Moong daal ½ cup
  • Mixture
  • Tomato, 3 medium (grinded)
  • Green chili, 3 or to taste (grinded)
  • Ginger Garlic paste, 2 tbsp
  • Spices
  • Red chili powder, ½ tbsp
  • Turmeric powder, ½ tsp.
  • Zeera powder, ½ tsp
  • Knorr Chicken Cube, 2
  • Salt to taste
  • Imli, ½ cup
  • Tarka
  • Kari Patta, 6-8 leaves
  • Zeera, 1 tbsp
  • Sabut Lal Mirch, 4-5
  • Oil, 1 cup
  • Hara Dhania
  • Garam Masala, sabut

METHOD

  • Soak daals for 2-3 hours prior to cooking
  • In a cooker or handi, add all pulses, grinded tomato, green chili, ginger garlic mixture, and all the spices.
  • Add 1 litre water and cook until all daals become well blended.
  • Take half of the daals and blend them in a blender until half of the daal is solid and half is blended.
  • Then add imli and let cook for a while.
  • Then add Tarka, garnish, and Garam masala.