The origination of Haleem is Arab,it describes in Kitab Al-Tabikh (Book of Recipes, which is the oldest Arabiccookbook). In India, haleem is prepared mainly during Ramzan month, on largescale.It is definitely a very high-caloriemeal – high in energy, fiber, protein, and vitamins. From the dietitian'sp erspective, you can include this recipe as a healthy diet, provided youskip that layer of oil that floats on haleem or many other dishes. Here I usedvery less oil without compromising the flavor of the recipe.
10gmWholeskinless black lentils ( urad dal/biulir dal/ kalai er dal)-
10gmSmallyellow lentils(moog dal)
10gm Splitchick peas (chana dal)
Other ingredients
Spices
3tbspoil
2tbspghee
3tbsp turmeric powder
2tbspcumin powder
2bay leaves
2inchcinamom stick
5Cloves
3green cardamom
1tbspblack paper
salt to taste
Raw ingredients
5 Onion-5(3 for birista/ fried onions)
3tbsp ginger-garlic paste
2lemon
4green chilies
handful coriander leaves
Instructions
First, you keep all the ingredientsin one place. Soak the pulses and rice for an hour
Clean and wash the mutton chunks
Properly clean the mutton paya
Soak overnight the wheat
Overnight soak the barley
Ina pressure cooker add cinnamon stick, onion sliced(1), cardamom, ginger-garlicpaste(1 tbsp), and the mutton paya; add 4 cups water and keep it in simmer forhalf an hour
By that time prepare the birista (fried onion)
After half an hour opens the lid of the pressure cookerafter releasing the pressure, take the mutton paya out from the cooker, andsave the mutton stock to prepare the wheat barley.
In the same pressure cooker add wheat, barley, bay leaves,paper corn, and cardamomAdd the mutton stock
Add salt and close the lid; put it on a simmer and allow itto boil and smash for one and half an hours.(with or without a whistle)
Now heat oil in Kadai, put bay leaves, paper corns, cloves,cinnamon, and followed ginger garlic paste and sauté it for 2 minutes, addsalt, cumin, red chili, and turmeric powder, stir it for 2 minutes.
Drop the mutton chunks and cook them for 5 minutes.
Add the soaked rice and pulses
Mix it well with the mutton chunks.
Stir it continuously for 5 minutes
Add 3 cups of water and cover the lid; allow it to cook insimmer for an hour.
Now open the lid of the pressure cooker after one and halfan hour, check the consistency of the barley-wheat mix
Onthe other side open the lid of the mutton Kadai, add the wheat-barley mix andmix with the mutton gravy.
Now take out the mutton chunks from the gravy and separatethe bones from it.
Add the boneless very small mutton chunks to the gravy againand cook for two minutes.
Take a tadka pan, add ghee, and put Julian cut ginger, and slit green chilies for tempering.
Spread it over to the Haleem.
Slowly spread the birista
Throw a handful of coriander leaves
Serve it with birista, lemon wedges, and coriander leaves.