Mutton Haleem

Ingredients :

·       Mutton boneless – 250gm

·       Wheat Rava – 100gm

·       Masoor dal – 50gm

·       Chana dal – 50gm

·       Moong dal – 50gm

·       Urad dal – 50gm

·       Thoor dal – 50gm

·       Brown onion (fried onion slice) – 150gm

·       Green chilli paste – 100gms (2-3 tsp)

·       Ginger garlic paste – 1tsp

·       Garam masala – 1tsp

·       Chilli powder – ¼ tsp

·       Turmeric – ¼ tsp

·       Salt – to taste

·       Ghee – 150gm

·       Oil – 250gm

·       Shajeera – 10gm

·       Cinnamon – 10gm

·       Cardamom – 10gm

·       Clove – 10 gm

·       Pepper corn – 20gm

·       Bay leaf – 1 leaf

·       Milk – 100ml

·       Curd – 100gm

·       Water – 1ltr

Procedure :

Step 1 :

·       Soak chana dal, urad dal, thoor dal, masoor dal and moong dal for 15min.

·       Strain the soaked water and add fresh water. Cook it on a low flame until the dal is completely mashed.

·       Add few more water and add wheat rava; cook it on a very low flame. (for 40 min)

Step 2 :

·       Marinate mutton with Ginger garlic paste, Chilli powder, garam masala, salt, turmeric and oil.

·       Take a pressure cooker, place it on a medium flame and add oil, shajeera, cinnamon, cardamom, clove, pepper corn, bay leaf, brown onion, ginger garlic paste, chilli paste, marinated mutton and water; cook until 6-7 whistles.

·       With the help of the masher, mash mutton pieces roughly.

Step 3 :

·       Add Entire mutton mixture (step 2) to dal and rava mixture (Step 1).

·       On a low flame cook the entire mixture by adding water to it; cook it for 30 min. ( for every 5 min mash Haleem mixture gently with the help of masher until you get a fine consistency)

·       Add milk and curd by stirring it well; cook it for another 15min.

·       Add ghee, garam masala and brown onions and mix it well. Continue Cooking for another 5 mins.

Serve the Haleem by garnishing with brown onion, fried cashew along with accompaniments like sliced onion and lemon.