Ingredients
Equipment
Method
Step 1: Soak the Grains and Lentils
- Combine cracked wheat, toor dal, chana dal, and moong dal in a bowl. Cover with water and soak for 2–3 hours to soften them.
Step 2: Cook the Mutton
- Heat 2 tablespoons of ghee in a pressure cooker. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 2–3 minutes. Add mutton, turmeric powder, red chili powder, black pepper powder, and salt. Sauté for about 10 minutes. Pour in 3 cups of water, cover, and pressure cook for 4–5 whistles until the meat becomes soft and shreddable.
Step 3: Cook the Wheat and Lentils
- Transfer the soaked grains and lentils to a large saucepan. Add 5 cups of water and cook until everything becomes soft and mushy, about 30–40 minutes. Blend or mash the mixture into a smooth paste.
Step 4: Shred the Mutton
- Once cooked, shred or mash the mutton using a spoon or pulse it gently in a blender until it reaches a paste-like consistency.
Step 5: Combine Everything
- In a large heavy-bottomed pot, add the shredded mutton, cooked dal-wheat mixture, remaining ghee, and garam masala. Mix thoroughly.
Step 6: Slow Simmer
- Cook on low heat for 1–2 hours, stirring frequently to prevent sticking. Continue cooking until the haleem becomes thick, creamy, and silky.
Step 7: Garnish and Serve
- Transfer the haleem to serving bowls. Top with crispy fried onions, lemon wedges, sliced ginger, fresh mint, and coriander leaves. Finish with an extra spoonful of ghee or butter if desired. Serve hot.
Notes
• Minced mutton cooks faster and blends easily into the haleem.
• Bone-in mutton provides more flavor, but remove the bones after cooking.
• Steel-cut oats or broken barley can replace cracked wheat.
• Masoor dal can be used instead of moong dal.
• Longer slow cooking creates a creamier and richer texture.
• Stir frequently during the final simmer to avoid sticking.
• Haleem tastes even better the next day and freezes well for future meals.
• Serve with naan, roomali roti, paratha, or enjoy it on its own.