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. Haleem can be served hot with rice.
Haleem
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 20-22 Min

INGREDIENTS

  • NA
  • FOR Haleem
  • 1 cup fried onions
  • finely chopped Coriander leaves
  • finely chopped Mint leaves
  • Garam masala as required
  • 3 tbsp clarified butter
  • julienned ginger
  • FOR Mutton Mixture
  • 2 tbsp ghee
  • 2 bay leaves
  • 2 - 3 cardamoms
  • 3 - 4 cloves
  • 1 cinnamon stick
  • 2 - 3 black pepper
  • 1 cup finely chopped onions
  • 1 tbsp ginger - garlic paste
  • 250 gm mutton (boneless)
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 cups mutton stock
  • FOR Dal mixture
  • 3 tbsp ghee
  • 2 tsp cumin seeds
  • 1 cinnamon stick
  • 2 - 3 black peppercorns
  • 1 clove
  • 1 cup split black grams
  • 1 cup split red lentils
  • 1 cup soaked broken wheat
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tsp coriander powder
  • Water as required

HOW TO PREPARE HALEEM

  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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Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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