Halim was originated in Iran. It is the tempting combinations of lentils & meat. Now a days this authentic dish is very popular in India & Pakistan.
Ingredients for preparing Halim:
- Whole wheat : 100 gm
- Mixed yellow, green & red lentils: 100 gm
- Mutton (boneless) : 500 gm
- Ginger paste : 1 tbsp
- Green Cardamom : 4 pieces
- Cinnamon : 2 pieces (crushed)
- Clove : 6 pieces (crushed)
- Shajeera : 1 tsp (paste)
- Poppy seed : 1 tsp (paste)
- Pepper corn : 10 pieces
- Coconut : 2 tbsp (grated)
- Almond : 6 pieces (paste)
- Coriander leaves : 1 bunch (chopped)
- Pudina leaves : 14 pieces (chopped)
- Green Chilli : 4 pieces (chopped)
- Lemon juice : 1 tsp
- Red chilli powder : 2 tbsp
- Garlic paste : 1 tbsp
- Garam masala powder : 1 tsp
- Cumin seeds powder : 1 tsp
- Bay leaves : 2 pieces
- Ghee : 100 gm
- Onion : 500 gm (finely chopped)
- Curd : 1 cup
- Salt : to taste
Procedure for preparing Halim:
- Soak whole wheat over night. Grind to smooth paste & boil the paste. Keep aside.
- Boil lentils with 2 cups of water & grind to smooth paste. Keep aside.
- Heat 1 tbsp of ghee & fry half of the onions. Keep aside.
- Marinate the mutton pieces with remaining onions, half of the ginger, garlic, chilli powder, salt for 2 hours.
- In the rest of the ghee add cardamom, cinnamon, clove.
- Add marinated mutton & stir well.
- Add rest of the ginger, garlic, chilli powder, curd & all the spices.
- When ghee releases, add 2 cups of water & cover.
- Cook till mutton becomes tender.
- Remove from the heat & smash it.
- Take another vessel on the fire.
- Add pasted lentils, meat, pudina, coriander & lemon juice.
- Sprinkle the fried onions & remove from the heat.
- Serve hot.