Fasting Time Feasting Dish - Recipe of Haleem

Traditional Ramadan special delicacy Haleem is eaten in iftar after breaking the day-long fast. Iftar is incomplete without Haleem. This health packed bowl is not to be missed during the month of Ramadan.

This authentic dish which needs hours to be prepared, the daliya, mutton and pulses are pound to get the best taste. The process can be simplified using a mixer and a pressure cooker and yet get a better taste.

You can also prepare this dish at home, just follow these steps. This special haleem recipe which I am sharing is made using mutton but you can also use chicken.

Ingredients:

♦ Mutton - 1 kilogram

♦ Broken wheat (Daliya) - 3 cups

♦ Oil – 1 cup

♦ Bengal Gram (Chana Dal) – 1 cup

♦ Skinned Black Gram (Urad Dal) - 1 cup

♦ Red Chilli powder - 2 Tsp

♦ Turmeric powder - 1/2 Tsp

♦ Green Chilies – 6

♦ Ginger-Garlic paste- 2 Tsp

♦ Curd – 2 cups

♦ Ghee- 1/2 cup

♦ Peppercorns (Kali Mirch) - 1/2 Tsp

♦ Cinnamon stick (Dalchini) – 2 inches

♦ Caraway Seeds (Shah Zeera) – 1 Tsp

♦ Salt as per taste

♦ Ghee- 1/2 cup

♦ Mint – 1 bundle

♦ Coriander – 1 bundle

♦ Onion - 1 cup

♦ Cashews - 1/2 cup

♦ Coriander Leaves - 1 cup

♦ Boiled Eggs – 6

♦ Lemons – 4

Cook Mutton

First, wash the mutton properly and drain the water. Add the mutton chunks in a pressure cooker; add 5 tablespoons of oil, 6 green chillies, a pinch of turmeric, ginger garlic paste, few cloves, cardamoms, cinnamon, caraway seeds (shahi zeera) and black peppercorns.

To this add 1 glass of water and salt as per taste mix it well and cook the mutton until it gets tender.

Boil Pulses (Dals)

Take a pressure cooker and add broken wheat, bengal gram and skinned black gram. Pour about 2 glasses of water and pressure cook until the mixture becomes soft.

Blend the Mutton and Pulses

In a blender, add the cooked mutton and blend into a fine paste and keep it aside in a bowl. Now blend the boiled pulses into a fine paste and keep aside.

Cook the Blended Mutton & Pulses

Now take a big sized cooking vessel in which you can mix the haleem properly. First, let it get heated and pour 5 tablespoons of oil, add 4 medium size sliced onions and fry until they get golden brown.

Now add ginger garlic paste, green chillies, black peppercorn, curd, mint and coriander leaves to it and saute well. Mix the beaten curd to this and cook for 5 minutes on low flame.

Now add the blended paste of mutton and pulses you kept aside. Keep mixing and stirring until the mutton and pulses get mixed well evenly.

Now add pure ghee all over and mix. Cover the lid and cook it on low flame for about 15 minutes.

Take out the lid and mix it once, switch off the flame. Haleem is ready to serve.

Garnish

You can garnish it with fried onion, cashews, boiled eggs, mint and coriander leaves. Sprinkle some lemon juice that will give a tangy taste which you would really like.