Halim Soup

Submitted by: Kavita Nigam


4 tablespoons olive oil
2 big onions, sliced
850 grams meat on bone (ask the butcher to cut it)
2 cardamoms
100 grams dholl
60 grams ground wheat
1/2 teaspoon turmeric powder
chilli powder according to taste
1 tablespoon ground cumin roasted
1/4 cup of chopped coriander
1/3 cup of chopped fresh mint leaves
3 tablespoon of Shallots
Green chillies according to taste

Spices for grinding:

2 big onions
6 cloves of garlic
1 teaspoon chopped ginger
1 piece of cinnamon stick
1/3 teaspoon black pepper


1. Fry the sliced onions until golden
2. Add the meat, salt it and make sure the meat only becomes brown and not burnt
3. Add ground spices and fry for another 10 minutes
4. Put everything inside a pressure cooker along with the washed dholl and wheat, all the rest of the powdered ingredients, the fried onions and the cumin. Add one liter of boiling water and salt to taste. Mix well, close the pressure cooker and allow cooking until meat and lentils are soft. Make sure they don’t get too soft!
5. Add the chopped coriander and the mint leaves. Allow to simmer uncovered for 12 minutes.
6. Serve in small bowls sprinkled with chopped shallots and chillies according to taste.


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