Preparation time : 45 minutes
Cooking time : 1 hour
Serves : 6 members
Description
We are invited for lunch to my father – in – law’s friends home. They served us a light brown gooey mass of sticky thing. All of us at the table looked at each other not knowing what it was or how to eat it. A good sprinkle of crispy fried onions, fresh chopped coriander leaves and a squeeze of lime juice was done and followed with start your meal. We all with a million doubts took our first mouth full. It just sledded into our tummies. Then they explained to us that the dish was Haleem and it’s made with mutton and whole wheat grains. In those days of no access to internet, I made sure to get the recipe from them. My head did spin a bit as the procedure and pain in making this was so long and time time consuming. I tried it out once and after that its become a must at home ever since. Here I have simplified the recipe to the maximum and shared it with you all. These age old authentic recipes are a sure must try and it’s always best when home made with love.
Step 1
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless mutton | 1 kg |
| Green chillies | 15 |
| Ginger paste | 1 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Cinnamon | 1 inch stick |
| Cloves | 4 |
| Cardamom | 4 |
| Cumin seeds | 1/2 teaspoon |
| Pepper corns | 6 |
| Salt | to taste |
| Water | 2 cups |
Method
- Mix all the above mentioned ingredients together in a pressure cooker. Pressure cook until the meat is tender and breaks down. Cool completely.
Step 2
Ingredients
Ingredients | Quantity |
|---|---|
| Broken wheat | 150 grams |
| Urad dal ( skin removed ) | 1 tablespoon |
| Thoovar dal | 1 tablespoon |
| Masoor dal | 1 tablespoon |
| Bengal gram dal | 1 tablespoon |
| Water | 4 cups |
Method
- Mix all the ingredients together and pressure cook until well cooked and mushy. Cool completely.
Step 3
Method
- Grind the cooled mutton to get a gooey mass of meat. Keep aside.
- Grind the cooled broken wheat mixture to a smooth gooey paste. Keep aside.
Step 4
Ingredients
Ingredients | Quantity |
|---|---|
| Oil | 3 tablespoons + to deep fry |
| Onion | 3 sliced + 6 sliced |
| Ginger and garlic paste | 1 tablespoon |
| Coriander leaves | 1 cup |
| Mint leaves | 1 cup |
| Green chillies | 6 slit |
| Pepper powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Hung curd | 1 cup |
| Ghee | 6 tablespoons |
Method
- Heat oil to deep fry. Deep fry the 6 sliced onions in hot oil until crisp and deep golden brown in colour. Drain and keep aside.
- Heat 3 tablespoons of oil in a heavy bottomed wide mouthed vessel. Add 3 sliced onions and sauté to golden brown in colour.
- Add ginger and garlic paste and sauté to crisp. Top with coriander leaves, green chillies, mint leaves and curd. Sauté for a minute.
- Top with turmeric powder, pepper powder, salt to taste, ground mutton and ground broken wheat. Mix well.
- Top with ghee and lower the heat. Keep stirring making sure not to burn the bottom by stirring once a while for 15 minutes.
- Add half of the deep friend onions and mix well. Remove from heat.
Step 5
Garnishing ingredients
Ingredients | Quantity |
|---|---|
| Coriander leaves | few chopped |
| Deep fried crispy onions | Few |
| Lemon wedges | Few |
Method
- Pour required amount of haleem into a bowl. Garnish with fried onions, chopped coriander leaves and lemon wedges. Serve hot.
Notes
Authenticity mutton is used to make haleem but you can do the same with chicken too.
