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
INSTRUCTIONS
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
Enjoy!