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Haleem
Ramadan-special slow-cooked wheat-meat porridge with huge cultural relevance and therefore revised with a complete texture-building method.
Ingredients (16)
- mutton, bone-in
- cracked wheat
- chana dal
- moong dal
- masoor dal
- ghee
- onion, thinly sliced
- ginger-garlic paste
- turmeric
- red chili powder
- haleem masala or garam masala
- salt
- water
- cilantro, chopped
- mint, chopped
- fried onion for garnish
Preparation (8)
Step 1
Wash the cracked wheat and all dals together. Soak them for 2 hours and drain.
Step 2
Heat half the ghee and fry the sliced onion until deep golden. Remove half for garnish.
Step 3
Add ginger-garlic paste, turmeric, red chili powder, and the mutton to the pot. Cook 5 minutes, then add 900 ml water and pressure-cook or simmer until the meat is very tender.
Step 4
In a second pot cook the soaked wheat and dals with 700 ml water until completely soft and mushy.
Step 5
Remove bones from the cooked meat. Shred the meat well.
Step 6
Combine the shredded meat and its broth with the cooked wheat-dal mixture. Pound with a masher or use short bursts of an immersion blender until the texture becomes cohesive.
Step 7
Add haleem masala, salt, and the remaining ghee. Simmer on very low heat 25 to 30 minutes, stirring often, until thick, silky, and glossy.
Step 8
Finish with cilantro, mint, and the reserved fried onion. Serve hot with lemon wedges if desired.