Ingredients:
¼ cup wheat
¼ cup split chickpeas
¼ cup rice
¼ black lentil
¼ cup mason daal
¼ moong daal
¼ cup cooking oil
1 cup sliced onion
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili
1 tsp turmeric
2 lb mutton
1 ½ tbsp Haleem masala mix
1 tsp salt
5 cup hot water
1 tbsp sliced cucumber
4-6 green chili
1 tbsp Haleem mix
½ tsp roasted cumin powder
1 tbsp ghee
½ tsp fenugreek
½ tsp mustard seeds
Instructions:
1. Dry the wheat, split chickpeas, rice, black lentil, masoor daal, and moong daal in dry heat for 1 minute on stove in a pot
2. Transfer onto a blender and blend until ground in half with some fine pieces
3. Transfer onto a bowl and soak for 30 minutes in hot water
4. In a pot, stir in sliced onions, ginger paste, red chili, turmeric, and mutton
5. Sauté for 10 minutes on high heat
6. Pour 3 cups of hot water and cover with lid to cook while stirring occasionally until tender
7. Add the soaked lentil mixture and 2 cups of hot water
8. Add sliced cucumber, green chilies and cook for another 15 minutes on low heat with lid on
9. Add Haleem mix, roasted cumin powder and ghee
10. In a separate pan, temper fenugreek and mustard seeds then transfer to Haleem pot
11. Give it one last stir before serving with side garnishes such as fried onions, thinly sliced ginger, green chilies, lime wedges and fresh chopped coriander
12. Ready to Enjoy!