Halim is associated with muslim festival EID. Although it is cooked across the world but the recipe for this varies from places to places. Here is a very basic way of cooking Halim. It is highly nutritious as it is made up of meat and various lentils.

Total votes: 153

Sapna Shaw's Secret Indian Recipe !


Preparation Time: 
15 mintues
Cooking Time: 
4 hour


Meat (Boneless mutton) 300 grams ( 9.5 ounce)
Dalia(Broken Wheat) 25 grams (1 ounce)
Moong dal( mung lentil) 2 tablespoon
Tur dal ( Black lentil) 2 tablespoon
Masoor dal (Red lentil) 2 tablespoon
Onion 1 piece
Ginger and garlic paste ½ tablespoon
Turmeric powder ¼ tablespoon
Redchilli powder ¼ tablespoon
Shahi zeera ( Caraway) ¼ tablespoon
Jeera ( Cumin) ¼ tablespoon
Whole garam masala ½ inch cinnamon, 1 clove,1 cardamom, 1 pinch mace
Yoghurt 2 tablespoon
Ghee 2 tablespoon
Coriander leaves 1 tablespoon ( chopped)
Mint leaves 1 tablespoon ( chopped)
Green Chilli 1 piece
Mutton stock 1 cup
Salt 1 tablespoon
Water 2 cups
Heat the ghee in a pan and fry onion till they turn brown, take the onion out and keep aside.
In the rest of the ghee put whole garam masala followed by caraway, jeera ,ginger-garlic paste and mutton. Fry for two mintues and then add the lentils, dalia and yoghurt. Mix well .Pour the mutton stock and water and cook with the lid on for 3-4 hours on a very low low flame. Stir continuously and mash the ingredients till a porridge like consistency is achieved. Garnish with fried onions, green chilli, coriander and mint leaves. Serve hot with Chappati or paratha.