- Servings: 2
- Preparation time: 10 minutes.
- Frying time: 10 minutes.
- Boiling time: 20 minutes
- Seasoning/ Tadka time: 10-12 minutes.
- Total time: 52 minutes.
Haleem is one of the popular delicacies prepared in restaurants during Ramadan in Mumbai, Masjid area for “Roza aftar”; it is an Arabic dish popular in Middle East and Indian subcontinent.
It is a time taking recipe; cooking time of mutton is high, if you use mutton slices, cooking time drastically gets reduced. You will get the same flavour in less time; try it and tell me. Yes, delicious Haleem can be prepared in less time; once you try, you will be hooked for lifetime.
It is protein rich food, loaded with nutrients, increase the energy levels and help to build muscles. It can be paired with Naan or any type of bread or steamed rice.
It can be stored in refrigerator for 3-4 days and in freezer for 3-4 weeks.
For cooking mutton:
- Mutton slices: 100 gm
- Turmeric powder: ½ teaspoon
- Chilli powder: ½ teaspoon
- Garlic paste: ½ teaspoon
For cooking dal and Dalia:
- Dalia (Broken wheat): 50 gm.
- Urad dal (split black lentil): 30 gm.
- Chana dal (Split Bengal gram lentil): 20 gm.
- Bay leaves: 1 no.
- Ghee (clarified butter)/Mustard oil: 100 gm.
- Onion: 2 no. (Medium size)
- Ginger: 3” piece
- Garlic paste: ½ teaspoon
- Black cumin: ½ teaspoon
- Cumin: 1 teaspoon
- Black cardamom: 1 no.
- Cloves: 4 no.
- Cinnamon; 2” piece
- Garlic shoot: (optional)
- Mint leaves: 20 gm.
- Green chilli: 3-4 no.
- Butter: (optional)
- Garam masala powder: 1 teaspoon
- For garnishing:
- Ginger Julian: 1 teaspoon
- Fried onion: 1 no.
- Lemon wedges: 2-3 no.
- Mint leaves: 3-4 no.
- Put mutton slices, garlic paste, turmeric powder and chilli powder along with 400 ml of water in a cooker in high flame, Bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes, allow cooker to cool and open. Keep aside.
- Boil both kinds of dal and Dalia with salt, turmeric powder, chilli power and bay leaf in the pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for couple of minutes, allow cooker to cool and open. Keep aside.
- Chop one onion into fine slices longitudinally, deep fry onion slices into ghee until it gets golden brown in colour, keep aside to garnish the ‘Haleem’
- Make Julian from ginger, keep aside.
- Slit green chilli, keep aside.
- Chop another onion and garlic shoot into small pieces, keep aside.
- In a heavy bottom wok or non stick fry pan heat ghee; put clove, cumin, black cumin, cinnamon and cardamom, sputter for few seconds, and add onion, fry on high flame till onion gets translucent.
- Add garlic shoot, green chilli and garlic paste; fry for couple of minutes, add boiled mutton slices, continue to fry on medium flame for couple of minutes.
- Add cooked dal and Dalia add water for desired consistency; add Garam masala powder, chopped mint leaves and ginger Julian. Just boil once; put off the flame. It is ready to transfer into serving bowl.
- Add pat of butter; fried onion, ginger Julian, lemon and mint leaves.
- It is ready to be served at the time of lunch or dinner, along with chapatti and rice.