Haleem: When Hunger Pangs Call For Comfort Food

Ingredients

• For Cooking the Mutton

  750 Gms Goat/Lamb Keema
• 8 green chillies
• 1 Tsp ginger garlic paste
• ½ Tsp turmeric powder
• 3-4 Small Cinnamon Sticks
• 4 cloves
• 2-3 green cardamoms
• 1 Tsp Caraway Seeds
• 1 Tbsp black peppercorns
• saltTo Taste
• 1 Cup waterFor Cooking The Split Pulses
• ½ Cup Broken wheatDaliya
• 1 Tsp Split Black GramUrad Dal
• 1 Tsp Pigeon PeasToovar Dal
• 1 Tsp Bengal Gram/Chickpea GramChana Dal
• 1 Tsp Yellow Moong Dal
• 1 Tsp rice
• saltTo Taste
• 3 Glasses water

• For Cooking The Haleem

  3 Tbsp oil
• 4 Medium-Size OnionsFinely Sliced
• 1 Tsp ginger garlic paste
• ½ Bunch Coriander leavesFreshly Chopped
• ½ Bunch Mint leavesFreshly Chopped
• 2 slit green chillies
• ½ Tsp Full Black Peppercorn Powder
• ¼ Tsp turmeric powder
• 1½ Cup Beaten Yoghurt
• 5-6 Tbsp Pure Ghee
• 5-6 Tbsp Pure Ghee

Let’s cook

1. Take a pressure cooker and add keema. Then add green chillies, ginger-garlic paste, cloves, cardamom, cinnamon sticks, caraway seeds and black peppercorns. Then add salt as per taste and turmeric powder. Add 1 glass of water and slow cook the mutton until it is tender. The mutton must be so well cooked that it should separate itself from the bones, if any.

2. Take another pressure cooker and add broken wheat, split black gram, pigeon peas, Bengal gram, rice and moong dal. Add 3 glasses of water and cook until the pulses are soft.

3. In a blender, add the cooked keema. Transfer it to a bowl. In the same blender, blend the pulses to a fine paste as well.

4. Take a deep-bottomed pan and heat some oil in it. Then add the sliced onion and fry them until golden brown. Then add ginger-garlic paste and sauté until the raw smell is gone. Then add coriander leaves, mint leaves, green chillies and sauté the mixture. Then add the black peppercorn powder and turmeric powder. Add the beaten yoghurt and cook the gravy on low heat for 5 minutes. Then add the keema and pulses paste. Add salt as required. Keep stirring. Then pour the ghee and mix well. Cover the pan with a lid and cook for 15 minutes. Take it off the flame, let it rest for a few minutes and then garnish with deep-fried onions and serve.