Materials :

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

Method:

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.