Haleem

Ingredients

• - 400g mutton with wheat and lentils
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Shred mutton: Remove all bones. Use two forks to shred the mutton into fine fibres. Return to cooking liquid.
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. Combine: Add blended wheat-dal paste to the shredded mutton. Mix well on low heat.
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. 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. Make crispy onion tarka: Fry 2 sliced onions in 4 tbsp ghee until dark brown and crispy. Add to the haleem.
9. Adjust consistency: Haleem should be thick and paste-like. Add water if too thick.
10. Serve: Garnish with fried onions, lemon juice, ginger julienne, fresh coriander and mint. Serve in deep bowls.