Print Recipe

Haleem or Daleem

Ingredients

  • Grain paste
  • 1 cup broken Wheat
  • 1/2 tbsp Urad Dhal
  • 1/2 tbsp Chana Dhal
  • 1/2 tbsp Masoor Dhal
  • 1/2 tbsp Sesame seeds
  • 1/2 tbsp Rice
  • 1/2 tbsp split Moong Dhal
  • 1/2 tbsp Barley
  • 8 - 9 raw Cashew nuts
  • 1 tbsp Ghee
  • 500 ml - 1 litre Water
  • Spicy Mutton
  • 500 gms bone in Mutton
  • Juice of 1/2 Lime
  • 1 tbsp of Ghee
  • 2 tbsps Oil
  • 2 inch stick Cinnamon
  • 1 Star Anise
  • 4 Black Cardamoms
  • 6 Cardamoms
  • 6 Cloves
  • 10 Peppercorns
  • 1 tsp Shah Jeera
  • 1 cup of Fried Onions
  • 3 tsps Ginger & Garlic paste
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 2 tsps Garam Masala
  • 1 tbsp sliced green Chillies
  • 1/2 cup Yogurt
  • 1 tbsp Coriander
  • 1 tbsp Mint
  • 500 ml water
  • Salt to taste
  • Garnish
  • Melted Ghee
  • Fried Onions
  • Sliced green Chillies
  • Chopped Coriander & Mints
  • Fresh cracked Pepper

Instructions

  • Place all the lentils, barley & rice in a food processor and process till coarse
  • Heat up one tbsp of ghee and lightly saute the mixture
  • Add water starting with 500 ml and cook for 15 - 20 mins, stirring in between to prevent burning and adding water as the mixture cooks and thickens
  • Leave this aside to cool and if preferred you can process half of this till smoother if desired
  • Marinate the mutton simply with the lime juice and salt
  • In the Instant pot or a regular pressure cooker heat the ghee and oil together
  • Add all the whole spices and shah jeera
  • Add all the mutton and allow to saute on both sides
  • Add the fried onions and cook for a few minutes
  • Now add the ginger and garlic paste and all the powder spices and the green chillies
  • Give this a good mix so the spices coat the meat
  • Now add the yogurt and mix well
  • Add the coriander and mint, water, seal the pressure cooker and cook for 40 mins
  • After 40 mins open the lid and turn the heat back on so all the gravy evaporates and allow to cool
  • Once cool remove all the bones and whole spices
  • Mash the meat with your fingers
  • If your lentil paste has become dry while waiting, add some water and mix it
  • Add this to the meat mixture and mix/beat continuously for 10 - 15 mins
  • Once the paste starts to get glutinous and thick it will start to bubble so be sure to have a lid handy to protect yourself.
  • Switch off the heat and serve with melted ghee, friend onions, sliced green chillies, chopped coriander and mint and fresh cracked pepper