1. Boneless mutton (Cut into big pieces) – 600 gms
2. Mutton soup bones – 300 gms
3. Wheat (de-husked or coarse wheat rawa) – 300 gms
4. Channa dal – 100 gms
5. Ginger-garlic paste – 2 tbsp
6. Ghee – 200 ml
7. Onions (Cut into big pieces) – 200 gms
8. Onions (Thinly sliced and golden fried) – 200 gms
9. Thick yogurt – 250 gms
10. Red-chilli powder – 2 tsp
11. Turmeric powder – 1/2 tsp
12. Dhania powder – 2 tbsp
13. Garam-masala powder – 2 tsp
14. Salt to taste
15. Coriander leaves, lemon, slit green chillies ginger juliennes, Mint leaves (pudina) & (Optional) fried cashew nuts (kaju)
1. Soak de-husked wheat or coarse wheat rawa, channa dal over night.
2. Add to this boneless mutton pieces, onion pieces, half ginger-garlic paste and half tsp of turmeric
3. Boil or pressure cook this, with about 800 to 900 ml of water, till soft and tender, .
4. Bring it to room temperature, stir and mash well or grind it coarsely, keep it aside. In a separate vessel, heat the oil or ghee and fry the sliced onions till crispy, remove them from the oil.
5. In the same oil add the soup bones, stir, add ginger – garlic paste, chilli powder, salt, half of garam-masala powder, fry adding yogurt/curd. Add about 3-4 cups of water, and pressure cook it for 20 to 30 minutes; to make the thin gravy.
6 After it cools down, strain the gravy, remove the bones and add half the gravy or Ghee shorba in the wheat mixture.
7. Put this mixture on the gas, mix it thoroughly and cook it for some time, till it’s hot. Serve hot by topping it up with the gravy or ghee shorba.
8. Sprinkle garam-masala powder, fried crispy onions, ginger juliennes, chopped coriander, slit green chillies, mint leaves and lemon wedges; and fried cashew.
Chef’s note: Haleem is used for breaking the fast in the month of Ramazan and is a complete meal in itself. It’s good for people who are fasting, but the weight watchers, can relish the speciality and burn it out, before it adds onto their calories. Happy Iftaar !