A picture speaks a thousand words...goes the popular adage....but certainly not the picture i posted for haleem!
People don't go by the picture...beleive me this dish is a gastronomical delight...
Something about what a haleem is - Haleem is a thick Persian high calorie dish. Although the dish varies in different regions, it always includes wheat,lentils and meat.You can read more about it here and here. The choice of ingredients for haleem is such that it makes Haleem the one pot dish - the theme for the Monthly Mingle this month.
Now traditionally this dish would take hours to make...but i have discovered a simpler, quicker version thanks to one of my aquaintances.
So here you go:
This dish has two major steps
1. Preparation of the mutton curry
2. Preparation of the cereals,lentils
For #1 I prefer making the mutton curry as described here. Just one change would be to use boneless mutton.
For #2 use
5 Tbsp broken wheat
5 Tbsp Chana Dal
1 Tbsp Moongdal
1 Tbsp Arhar/Tuar Dal
1 Tbsp Urad Dal
1 Tbsp Masoor Dal
1 Tbsp Rice
For Tempering
1 Tbsp of ghee
1 med Onion chopped in rings
3-4 Whole Red Chillies
1 tsp Garam Masala
1 Tbsp of Mint leaves paste
1 Tbsp of Corriander leaves paste
Soak all the above cereals and lentils for 3- 4 hrs until soft. Then Pressure cook them with water for 15-20 minutes or until cooked very well.
Add the cooked lentils and cereals to the mutton curry and pressure cook again for 15-25 mins. Tha aim is to cook the mutton with the boiled lentils and cereals so that everything is mixed and reaches a mashed consistency.Remove from the stove and let the pressure is released. Once done add the mint paste and the corriander paste.
Meanwhile heat Ghee in a skillet and when heated add rings of onion and the red Chillies. Saute them till the onions are golden. Remove from heat sprinkle on the Haleem before serving.
