HALEEM RECIPE

Haleem Recipe 

Ingredients :

1. Wheat Cooking Ingredients:

Wheat – 250 grams  Salt – As per taste  Turmeric– 1/2 tsp  Water – As required  

2. Lentil and Rice Mix:

Chickpea Lentils – 1/2 bowl  

Petite Yellow Lentils (Moong Dal) – 1/2 bowl  

Petite Green Lentils (Green Moong Dal) – 1/2 bowl  

Red Lentils (Masoor Dal) – 1/2 bowl  Split Pigeon Peas (Toor Dal) – 1/2 bowl  

Rice (Any variety)– 1/2 bowl  

3. Mutton Cooking Ingredients:

Oil – 2 to 4 tsp  

Cinnamon Tamala (Tejpan) – 2 pieces  

Black Cardamom – 1  

Cloves – 2  

Javitri (Optional) – 1 to 2 pieces  

Onion – 4 (sliced)  

Coriander Powder – 1 tsp  

Chili Powder– 1 tsp  

Salt – As per taste  

Turmeric – 1 tsp  

Mutton – 1/2 kg  

Garlic/Ginger Paste – 1 tsp  

4. For Serving & Garnishing (Optional):

Barista (Fried Onion) – As required  

Coriander Leaves– For garnishing  

Instructions:

Step 1: Cooking the Wheat

1. Wash the wheat thoroughly.

2. In a large pot, add the wheat, salt, turmeric, and enough water to cover the wheat.

3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-1.5 hours or until the wheat becomes soft and fully cooked. Add more water as required to ensure the wheat doesn't stick or burn.

Step 2: Preparing the Lentils and Rice

1. While the wheat is cooking, wash and soak the chickpea lentils, moong dal (yellow and green), masoor dal, Toor dal, and rice separately for 30 minutes.

2. After soaking, cook all the lentils and rice in a pressure cooker with enough water to make a soft, mushy consistency (about 3-4 whistles).

3. Once cooked, drain any excess water and set the mixture aside.

Step 3: Preparing the Mutton

1. In a large pan or pressure cooker, heat 2-4 tsp of oil.

2. Add the cinnamon, black cardamom, cloves, and javitri (if using). Stir for a few seconds until aromatic.

3. Add the sliced onions and sauté them until they turn golden brown.

4. Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

5. Add the mutton to the pan and cook until it browns slightly.

6. Add coriander powder, chili powder, turmeric, and salt to the mutton. Stir well.

7. Add enough water to cover the mutton, and cook it for 45 minutes to 1 hour (or 3-4 whistles in a pressure cooker) until the mutton becomes tender and fully cooked.

Step 4: Combining the Ingredients

1. Once the wheat is cooked and soft, take it off the heat and use a hand blender or a regular blender to grind it into a smooth, slightly coarse paste.

2. Add the cooked lentils and rice mixture to the ground wheat and mix well.

3. Add the cooked mutton along with its broth into the wheat-lentil mixture. Stir until everything is well combined. If the consistency is too thick, you can add some more water to reach your desired consistency.

4. Let the mixture simmer for 10-15 minutes to allow all the flavors to blend together.

Step 5: Garnishing and Serving

1. Serve the Haleem hot, garnished with freshly fried barista (fried onions) and chopped coriander leaves.

2. Optionally, you can drizzle some lemon juice for an added flavor.

Tips: Consistency: 

Haleem should have a porridge-like consistency, so adjust the water level accordingly while cooking.

Mutton: If you prefer a leaner version, you can use chicken instead of mutton.

Barista (Fried Onions): You can fry onions in oil until they become crispy and golden brown for garnishing. This adds extra flavor and crunch to the Haleem.

Spices: You can adjust the spice levels according to your preference.