Mutton Haleem (Kolkata Style)
Ingredients
- Mutton pieces: 500gms
- Chana dal: 50gms (½ cup)
- Moog dal: 50gms (½ cup)
- Urad dal: 75gms (¾ cup)
- Dalia: 25gms (¼ cup)
- Onions: 3 large pieces chopped
- Coriander powder: 2 tbsp
- Cumin powder: 2 tbsp
- Red chili powder: 2 tbsp
- Chat masala/ Maggi masala: 2 tbsp
- Garam Masala: 2 tbsp
- Mustard oil: 5 tbsp
- Ghee: 3 tbsp
- Ginger garlic paste: 2 ½ tbsp
- Turmeric powder: 2 tbsp
- Lemon juice: 2 tbsp
- Green chilies: 4-5 pieces sliced from middle
- Salt: According to taste
- Sugar: According to taste
Note: It generally takes around 4-5 hours to slowly cook the lentils and meat together to give the nice tender texture. But cooking at home is not possible to cook for such a long time. So I have gave a twist to the normal cooking procedure.
Procedure
- Wash all the lentils and soak them together in clean water overnight.
- Wash the mutton pieces and add 1 tbsp of salt and turmeric powder to it. Put 3½ cups of water to it and cook it in the pressure cooker for around 15 minutes.
- Drain the water of the lentils and in a separate wok, add around 5 cups of water and boil the lentils mixture for 30mins.
- Once the mutton pieces are semi-cooked then separate the mutton pieces and keep aside the mutton stock in the cooker itself. (We’ll use this stock later)
- And after are lentils are cooked partially drain the excess water and grind the semi-cooked lentils mixture in a grinder to make a fine paste of the lentils.
- In a round stainless steel pot (dechki/handi) add the mustard oil and ghee and heat the oil in medium flame. Then add the mutton pieces to it and sauté for 2-3 minutes.
- To the mutton pieces add the ginger garlic paste, cumin paste, red chili powder, coriander powder and sauté the mixture for around 5-7 minutes.
- Then add the lentils paste to it and add the remaining turmeric powder and chat masala to it. Mix the contents thoroughly in medium flame for another 10 minutes.
- Once the contents get a golden color to it then add the mutton stock to it followed by some salt and sugar as per taste. And cook the mixture for around 40 minutes and keep stirring every 5-7 minutes else the lentils tend to stick to the bottom of the pot.
- After around 40 minutes as it gets a nice consistent texture to it and no excess water is floating, then in a separate frying pan fry the chopped onions till it turns nice brown in color and add it to the haleem and then add the garam masala powder, lemon juice and sliced green chilies to it.
- Stir it for another 8-10 minutes and add a large cube of butter (optional) and cover the pot and switch off the flame.
Eid Mubarak J
J J
Thank you for visiting and keep sharing J
!! Happy Cooking !!
Thank you for visiting and keep sharing J
!! Happy Cooking !!