Haleem (Indore Special)

Ingredients:

1. Mutton 1/2 kg
2. Haleem Wheat 1 cup
3. Chana Dal+Urad Dal+Black Eye Beans 1/2 cup
4. Tomato 3
5. Onions 1 + 1 for frying
6. Green Chillies 5-6 or as per your taste
7. Ginger garlic paste 1 tbsp
8. Mint Leaves 1 cup
9. Curry leaves 7-8
10. Bay leaves 2-3
11. Oil 1/2 cup
12. Salt as per taste
13. Red Chilli Powder 2 tsp or as per ur need
14. Coriander Powder 1 -2 tsp
15. Cumin seeds 1 tsp
16. Oil 1/4 cup for tadka

Garam Masala:

1. Cloves 3-4
2. Green Cardamoms 4-5
3. Shah zeera 1/2 tsp
4. Cinnamon sticks 2-3 small
(grind all of these together to prepare fresh garam masala for haleem)


Method:

1. Soak haleem wheat for 5-6 hours. Mix all the dals and soak it for 3-4 hours(The mixture of dals should not be more than 1/2 cup)
2. After soaking the wheat boil them in a pressure with almost 4-5 glasses of water.Let it boil on high flame and once the 1st whistle comes lower the flame to medium and let it cook for atleast 1/2 hour. After wheat, boil the dal mixture with 2 glass of water.(Boil wheat and dal mixture separately, both will take diff time to cook)
3. Once both the wheat and dal mixture is boiled let it cool, and blend them separetly in a mixer.
You dont have to blend wheat into a fine paste, just 1 or 2 rounds so that you see half pices of wheat, whereas for the dal mixture you can add a little water and blend them to a fine paste.
4. Once both are blended separetly, mix them very well in a vessel so that the wheat and dal mixture gets mixed properly.





5. Set this mixture aside
6. Heat oil in a vessel and deep fry the onions till golden brown, drain and put it on a paper towel
7. In a pressure cooker add the meat pieces, salt, 1 onion, ginger garlic paste, turmeric powder, and green chillies, mix well and let it cook untill the meat boils, say for 15-20 minutes.
8. In a large vessel add the remaining oil from step 6. Now add the boiled meat pieces and let it cook on medium flame for 10 minutes.
9. To this mixture add finely chopped tomatoes, red chilli powder, coriander powder, little salt, freshly grounded garam masala and half of the mint leaves(finely chopped). Let it cook on high heat and keep stirring for 5 mins, lower the heat and cover the vessel and let it cook till the tomatoes softens and oil floats on top. As shown in pic


10. Now add the wheat and dal mixture. Mix well and add water accordingly to get the consistency you want.


11. Keep stirring the haleem every few minutes as it tends to stick at the bottom. Once it comes to a boil close the lid and let it cook on low flame for another half an hour,,keep on stirring in between.
12. Now prepare for the tadka. In a pan add 1/4 cup oil, once hot add the bay leaves ,after a few seconds add cumin seeds once they start spluttering add the curry leaves and immediately transfer this to the haleem. Mix well
13. Now dish out the haleem and sprinkle fried onions and mint leaves and serve hot