Haleem

Haleem is a mixture of two dal and mutton which is cooked in desi ghee in a pressure cooker. This stew is similar to dal ghost. It also has a lot of spices infused in it which makes this recipe mouthwatering.
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Serves

1-2

Cooking Time

10-15 Min

Meal Type

curry

Preparation Time

20-22 Min

Difficulty

Medium

INGREDIENTS

  • Ghee as required
  • 2 cinnamon sticks
  • 1 tsp cumin seeds
  • black peppercorns as required
  • 1 clove
  • 1 cup soaked split Bengal gram
  • 1 cup soaked split red lentil
  • 1 cup soaked broken wheat
  • turmeric as required
  • red chilli powder as required
  • salt to taste
  • coriander seed powder as required
  • water as required
  • bay leaves
  • 2 - 3 green cardamoms
  • chopped onions
  • 1 tbsp ginger-garlic paste
  • mutton pieces as required
  • mutton stock
  • fried onions as required
  • chopped coriander leaves
  • ginger juliennes as required
  • boiled egg
  • lemon wedge

PREPARATION

  1. 1

    Procedure to make Haleem: In a heated pan add ghee, cumin seeds, cinnamon sticks, black peppercorns and clove.
  2. 2

    Add soaked split Bengal gram, red lentil and broken wheat.
  3. 3

    Add turmeric powder, red chilli powder, salt, coriander powder and stir it.
  4. 4

    Add water and let it cook.
  5. 5

    In a heated pressure cooker add ghee, bay leaves, green cardamom, cloves, cinnamon stick, black peppercorns, chopped onions and mix it.
  6. 6

    Add ginger - garlic paste, mutton pieces and stir it.
  7. 7

    Add turmeric powder, red chilli powder, coriander powder, salt and let it cook.
  8. 8

    Add mutton stock and pressure cook it.
  9. 9

    Mash the cooked dal.
  10. 10

    Add the mutton pieces in a pan.
  11. 11

    To the gravy add dal mixture and mash it.
  12. 12

    Add fried onions, chopped coriander & mint leaves, garam masala, ghee and mix it.
  13. 13

    Add ginger juliennes and mix it.
  14. 14

    To garnish add chopped mint leaves, fried onions, boiled eggs, lemon wedge, slit green chillies, ginger juliennes, chopped coriander leaves and Haleem is ready to serve hot.
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