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Updated: Mar 28, 2022

Haleem Mix:

Cardamom 1 tsp

Coriander 1 tsp

Cumin 1 tsp

White pepper 1 tsp

Cloves 6 pcs

Dry chili 2 pcs

Mustard seeds 1 tsp

Mace/Joitri 2 blades

Nutmeg/Joyfol 1/8

Fenugreek / Methi 1 tsp

Cinnamon / Darchini 2 pcs

Bay leaf / Tejpata 1

Lentil mix:

Whole wheat / Gom 1/4 cup

Split chickpeas / chana dal / booter dal 1/4 cup

Kalijira/ Basmati rice 1/4 cup

Mashkalai Dal/urad dal/black lentils 1/4 cup

Red lentils 1/4 cup

Moong Dal 1/4 cup

For Cooking Mutton :

Onion 1 sliced

Mutton 1 kg

Garlic Paste 1 tbsp

Ginger Paste 1 tbsp

Turmeric 1/2 tsp

Red Chilli 1 tsp

Haleem Mix 1 tbsp

Green Chilli 5 pcs

Sliced Cucumber

Haleem mix 1 tbsp

Roasted Cumin Powder 1 tsp

Ghee 1 tbsp

For Tarka:

Fenugreek ( Methi ) 1/2 tsp

Mustard seed 1/2 tsp

For Garnish:

Coriander leaves, thin sliced ginger, chopped green chilli , fried onion (beresta), lime


Step 1 (Haleem Mix):

- Toss whole spices in a dry skillet, stirring and tossing frequently over medium heat, until they begin to smell toasty and fragrant .

- Remove from heat and blend, add black salt (beet lobon) combine all ingredients together and mix well.  Store in air tight container and stir before using.

Step 2 (Daal Mix):

- Toss whole spices in a dry skillet over medium heat , until fragrant.

- Soak for 1 hr (minimum) Step 2 (Cook the Mutton)

- Take a pot and add onion , ginger , garlic, red chili turmeric and saute for 10 min over high heat. Add mutton and saute for another 10 min.

- Add haleem mix and salt to taste

- Pour hot water 3-4 cups and cook for 20 min over medium heat (cover with a lid and dont forget to stir occasionally.)

- Add daal mix, and 2 cups of water .

- Add sliced cucamber , green chili and cook for 15 min.

- Add Haleem mix and roasted cumin powder .

- Remove from heat.

Step 3

-In a separate cooking pan fry Mustard seeds and Fenugreek/ Methi.

Garnish coriander leaves, thin sliced ginger, chopped green chilli , fried onion (beresta), lime




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