• Ginger garlic paste.



  1. Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.
  2. Soak the Butterfly channa dal and Butterfly mung dal for 40 minutes. 
  3. Put eight cups of water in a vessel and bring it to boil. 
  4. Add the Butterfly Premium Atta, ginger garlic paste, coriander powder and chili powder and salt . 
  5. Mash the mutton pieces and add it to the mixture. 


3. Butterfly Beans Salad



  Serves: 12




  • ¼ cup Butterfly white cow peas (chora/black eyed beans)
  • ¼ cup Butterfly red kidney beans (rajma)
  • ¼ cup Butterfly green grams (mung)
  • 100 g French beans