Perfect Recipe for Making the Delicious Haleem at Home

Check this traditionally Special Haleem recipe for all the spice lovers out there. The dish is famously loaded with flavourful spices and an Indian style masala tadka. This dal based delicacy by Chef Sharad Dewan, Regional Director - Food Production, The Park Hotel, Kolkata makes up for a perfect and comforting meal this EID Season.

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Preparation Time - 20-30 min (Cooking Time) | Pre-Cook (4 Hours Soak Dal & Dalia)

Serves - 2-3 People

Ingredient:

  • Lamb 750 gms
  • Chana dal 100gm
  • Dalia 200gm
  • Onion thinly sliced 400 gms
  • Ginger and garlic paste 40 gms
  • Ghee 300 gms
  • Lemon juice 30 ml
  • Kashmiri red chilli powder 4 tsp
  • Coriander powder 2 tsp
  • Cumin powder 2 tsp
  • Salt To taste
  • Garam masala powder 1 tsp
  • Coriander whole 1 tsp
  • Cumin whole ½ tsp
  • Paan ki jad 3 gms
  • Khas ki jad 5 gms
  • Kapoor kathli 3 gms
  • Bay leaves 2 nos
  • Dry rose petal 2 gms
  • Patthar ka Phool 3 gms
  • Sandalwood powder 1 tsp
  • Black peppercorn whole 5 nos
  • Kebab chini 5 nos

For Garnish

  • Golden fried onion 30 gms
  • Fine chopped green chilli 4 nos
  • Fine chopped ginger 10 gms
  • Lemon wedges 4 nos
  • Fine chopped fresh mint 30 gms
  • Fine chopped fresh coriander leaves 50 gms

Instructions:

  1. Wash and soak the chana dal and dalia for 4 hrs, boil them separately and keep aside.
  2. Heat ghee in a kadhai and fry the onions till golden brown.
  3. Add ginger and garlic paste and sauté well.
  4. Add chilli powder, coriander powder and cumin powder.
  5. Add the mutton and salt and stir well. Add water and keep it aside for slow cooking.
  6. In a separate handi, stir the dalia and dal on a slow flame till it gets a thick sticky consistency.
  7. Now add the dal and dalia mixture to the mutton with chopped coriander and mint leaves.
  8. Stir well and continuously and finally finish with lemon juice.
  9. Now take Coriander whole, cumin whole, paan ki jad, khas ki jad, kapoor kathi, rose petals, sandalwood powder, bay leaves, patthar ka phool, kebab chini and black peppercorn in a muslin cloth, tie well and boil in water for 10 minutes.
  10. Add the water to the haleem along with garam masala and stir constantly till it gets thick sticky consistency.
  11. Garnish with green chilli, lemon juice, ginger, coriander, mint and brown onion.
  12. Serve with Roghni roti and qorma.