Ingredients with Measurements:
- 1 cup broken wheat
- 1 cup boneless mutton
- 1/2 cup chana dal (split Bengal gram)
- 1/2 cup urad dal (split black gram)
- 1/2 cup moong dal (split green gram)
- 2 onions, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1/2 cup ghee
- 1/2 cup fried onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 2 lemons, cut into wedges
Special equipment needed:
- Pressure cooker
- Hand blender
Step-by-step instructions:
1. Soak broken wheat, chana dal, urad dal, and moong dal in water for 2 hours.
2. In a pressure cooker, add soaked dal, broken wheat, mutton, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, cumin powder, coriander powder, salt, and 4 cups of water.
3. Cook for 45 minutes on medium heat or until the mutton is tender.
4. Remove from heat and let it cool.
5. Using a hand blender, blend the mixture until it becomes a smooth paste.
6. In a separate pan, heat ghee and add chopped onions. Fry until golden brown.
7. Add the blended mixture to the pan and cook on low heat for 30 minutes, stirring occasionally.
8. Add fried onions, coriander leaves, and mint leaves. Cook for another 10 minutes.
9. Serve hot with lemon wedges.
Time:
Preparation time: 2 hours
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- Chicken can be used instead of mutton.
- Vegetable oil can be used instead of ghee.
Variations:
- Vegetarian haleem can be made by omitting the mutton and adding more vegetables like carrots, peas, and potatoes.
- Haleem can be made with beef instead of mutton.
Tips and tricks:
- Soak the dal and broken wheat for at least 2 hours to make it easier to cook.
- Use a hand blender to blend the mixture to a smooth paste.
- Cook on low heat to prevent burning.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until hot.
Presentation ideas:
Serve in a bowl with a dollop of ghee and a sprinkle of fried onions.
Garnishes:
Fried onions, coriander leaves, mint leaves, and lemon wedges.
Pairings:
Hyderabadi biryani, naan, or roti.
Suggested side dishes:
Raita, salad, or papad.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, cook on low heat until it thickens.
Food safety advice:
- Make sure the mutton is cooked thoroughly before blending.
- Store in the refrigerator for up to 3 days.
Food history:
Hyderabadi haleem is a popular dish in Hyderabad, India, and is traditionally eaten during the month of Ramadan.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with lemon wedges.
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Region: Indian