Haleem

Method

1. 1

   Soak broken wheat: Wash half cup dalia (broken wheat) and soak 1 hour. Drain. Also wash half cup chana dal and soak 1 hour separately.

2. 2

   Prepare mutton: Wash 500g bone-in mutton. Pressure cook with 1 tbsp ginger-garlic paste, 1 tsp turmeric, salt and 1 cup water for 8-10 whistles until very tender.

3. 3

   Shred mutton: Remove all bones. Use two forks to shred the mutton into fine fibres. Return to cooking liquid.

4. 4

   Cook wheat and dal: Pressure cook soaked broken wheat and chana dal together with 3 cups water for 6 whistles. Blend to a smooth paste.

5. 5

   Combine: Add blended wheat-dal paste to the shredded mutton. Mix well on low heat.

6. 6

   Cook together long: Cook on low heat 30-40 minutes stirring every 5 minutes. The haleem should become very thick and porridge-like.

7. 7

   Add whole spice powder: Add 1 tsp garam masala, 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Mix thoroughly.

8. 8

   Make crispy onion tarka: Fry 2 sliced onions in 4 tbsp ghee until dark brown and crispy. Add to the haleem.

9. 9

   Adjust consistency: Haleem should be thick and paste-like. Add water if too thick.

10. 10

    Serve: Garnish with fried onions, lemon juice, ginger julienne, fresh coriander and mint. Serve in deep bowls.