Haleem is one of the popular dishes middle east and India. During the month of ramdan, you can find it available very easily across India. My husband loves eating haleem and me being a vegetarian have always heard him going on and on about how tasty it is.
This time I thought to give him a surprise, so I got everything I needed to make haleem and started my preparations as this is a slow-cooking wonder. It takes 4-5 hours of slow cooking and stirring (regular) that gives it the consistency that it has.
I used boneless mutton for it, if you like you can make the same with beef.
So here it goes, this recipe serves 4-5
Ingredients
- Broken wheat- Half cup
- Chana Dal- half cup
- Urad Dal- Half cup
- Moong Dal- Half cup
- Barley- Half cup
- Mutton – 500 Gms
- Masala Mix- 2-3 spoons (Coriander, cumin, fennel and fenugreek seeds powder)
- Salt- as per taste
- Ghee- 2-3 spoons (or unsalted white butter but ghee tastes better)
- Red chili powder- half spoon
- Turmeric Powder- 1/4 spoon
- Garam Masala- half spoon
- Onion- 2 caramalized
- Coriander- 2 springs fresh
Method
- In a heavy bottom pan add in mutton, all the grains and lots of water, bring to boil and simmer for an hour – stirring occasionally
- I used boneless meat, if you are using with bone, now is the time to remove the bones from the pan and resume cooking
- Keep it on simmer stirring occasionally (If sticking add more water) for about 1 more hour
- Add in all the spices and ghee and start stirring it frequently, keep on simmer throughout
- Cook for another 2 hours, make sure the meat is all mixed up (Break the chunks)
- Add in caramelized onions , lemon and coriander
- Serve hot with rice or any flat bread
Crunch'n'Spice 