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Haleem or Daleem

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Ingredients Method

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

Method
 

  1. Place all the lentils, barley & rice in a food processor and process till coarse
  2. Heat up one tbsp of ghee and lightly saute the mixture
  3. 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
  4. Leave this aside to cool and if preferred you can process half of this till smoother if desired
  5. Marinate the mutton simply with the lime juice and salt
  6. In the Instant pot or a regular pressure cooker heat the ghee and oil together
  7. Add all the whole spices and shah jeera
  8. Add all the mutton and allow to saute on both sides
  9. Add the fried onions and cook for a few minutes
  10. Now add the ginger and garlic paste and all the powder spices and the green chillies
  11. Give this a good mix so the spices coat the meat
  12. Now add the yogurt and mix well
  13. Add the coriander and mint, water, seal the pressure cooker and cook for 40 mins
  14. After 40 mins open the lid and turn the heat back on so all the gravy evaporates and allow to cool
  15. Once cool remove all the bones and whole spices
  16. Mash the meat with your fingers
  17. If your lentil paste has become dry while waiting, add some water and mix it
  18. Add this to the meat mixture and mix/beat continuously for 10 - 15 mins
  19. 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.
  20. Switch off the heat and serve with melted ghee, friend onions, sliced green chillies, chopped coriander and mint and fresh cracked pepper