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: 668

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.
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.