Own report: Hijri year cycle is moon dependent. It is said that the moon of Eid is mysterious. He knows when to peek. For example, last Wednesday, they observed a happy Eid as the curved moon of Shawwal was seen in several places. But according to the calendar, Eid-ul-Fitr, the main festival of Islam, will be celebrated all over the world today. That means today is the day to eat good food. The Bengalis also like to taste the food in oil-jhole-ambale. During the month of Ramadan, especially, the value of Halim seems to increase many times. On the whole everyone likes this food.

You don’t have to depend on the hotel for Halim, you can also make Halim full of flavor at home.

Materials

1. Meat – 1 kg

2. Chola dal – half a cup

3. Musur dal- half a cup

4. Mug dal – half a cup

5. Masakalai dal- half a cup

. Peas – half a cup

. Ginger paste – 2 tablespoons

. Garlic paste – 1 tablespoon

9. Coriander powder – 1 teaspoon

10. Cumin powder – 1 teaspoon

11. Onion sprouts – 2 cups

12. Polaway rice – half a cup

13. Bay leaves – 3 p.m.

14. Turmeric and chilli powder – half a teaspoon

15. Cardamom / Cinnamon – 5 o’clock

16. Oil and ghee – 1 cup

16. Fried dried chillies – 6 p.m.

16. Lemon juice – 2 teaspoons

Method

First, the meat should be cut into small pieces and fried with a little spice. All kinds of pulses should be kept soaked overnight. In a pressure cooker, boil all the pulses, all the spices, salt and bay leaves with 5/6 cup water. If necessary, give the same amount of water. Once cooked, it should be mixed with cooked meat. Put half a cup of ghee in one half of dal. Add hot spices and a half teaspoons. Now when the halim becomes thick, take it down. Serve with ginger powder, coriander powder, lemon, raw chilli powder and onion.