Bone meat without bone - 500 g
Grain pulses - 100 g
Musur pulses - 100 grams
Pulses - 100 g
Mung Dal - 50 g
Pure dry mung beans - 50 grams
Dalia - 250 grams
Onion - 5 (Kuchon)
Garlic paste - 2 table spoons
Adabata - 2 table spoons
Noon - delicious
Yellow - 1 teaspoon
Hot spicy powder-1 teaspoon
Chunky Powder - 1 teaspoon
Coriander powder - 2 table spoons
Rice Oil - 3 tablespoons of water
Ghee - 3 table spoons
Tomato - 3pm
It takes 4-5 hours to make Halim. Slowly cook and cook slowly. I made a quick fit in a pressure cooker. You can also try it. Each pulse and stalk separately for 4-5 hours, soak it in water. Wash the meat and drain the water and salt it down. In a 5 liter pressure cooker, heat the oil onion. After reddish, stirring with garlic paste, cardamom and tomato sour. Leave the marinated meat when fried properly. Stay in Cannes. After 5 minutes, add water-splitting bricks and pulses together. Pour with salt, turmeric powder, lemon powders, coriander seeds and cumin seeds. Ghee Day. Cover with 4 cups of hot water. 5th City Day. Open the hot spices and heat hot, make your own handy Halim.
