Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. This rich, comforting stew is traditionally made at Ramadan and can be served with rice, chapatis or just on its own. Haleem is a perfect “One Bowl Meal” during winters. A home-made Haleem Masala/ Spice Powder makes this dish so special. This spice mix has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of meaty and grainy Haleem Curry. By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready-made or store-bought masala mix.
For Haleem Masala/ Spice Mix:-
1 tbsp cumin seeds
1 tbsp coriander seeds
7 / 8 nos whole dry red chillies
1 tbsp whole green cardamom
1/2 tsp cloves
1 tbsp whole black pepper
1″ long cinnamon stick
1 whole mace
1 tbsp fennel seeds
1 tbsp fenugreek seeds
1/2 tsp black mustard seeds
1 tbsp turmeric powder
For the Haleem:-
1/4th Cup Bengal gram lentils
1/4th cup red lentils
1/4th cup yellow lentils
1/4th cup pigeon peas
1/4th cup rice
1/2 cup broken wheat/ dalia
400 gms mutton on the bone (cut into medium size pieces)
1 cup refined oil
2 medium-size onions, sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp turmeric powder
1 tbsp red chilli powder
Salt to taste
2 tbsp + 1 tbsp Haleem Masala
1/4th cup peyaj birista (golden fried onion)
4 tbsp ghee (clarified butter)
6 cups + 1/4th cup water
Let’s make the special Haleem Masala/ Spice Mix:-
Dry roast all the spices (except turmeric powder and black mustard seeds), as mentioned above in a pan on medium-low flame for 7 / 8 minutes stirring continuously. Switch off the flame.
Let the roasted spices cool down.
Grind all the roasted spices into a powder.
Add the turmeric powder and the mustard seeds into the roasted spice powder.
Home-made special Haleem Masala/ Spice powder is ready. Store it in an airtight container for future use.
Next comes the Lentil Paste which is easy to prepare:-
Clean and mix all the lentils, rice and broken wheat.
Wash and soak it in water for about 6 hours.
Drain the water and make a coarse paste from the soaked lentils mix. Keep the paste aside.
Boil 6 cups of water in a large pan. Add salt to taste. mix and switch off the flame.
Add the lentil paste into the warm water and stir continuously for 2/ 3 minutes so that no lumps form.
Cover the pan with a lid and rest for 30 minutes. Lentil paste is ready.
It is the time to prepare the Shahi Haleem:-
Heat oil in a large heavy bottom pan on medium flame.
Add the sliced onion into the pan and cook for 5 / 6 minutes till the onions are translucent. Add the ginger and garlic paste and mix well. Stir it for 3 / 4 minutes.
Add the turmeric and red chilli powder into the pan along with 2 tbsp of water. Stir well.
Add the mutton pieces into the pan. Stir well for 3 / 4 minutes. Add salt to taste. Cook for 5 minutes.
Add 2 tbsp of the home-made haleem masala into the mutton preparation. Mix well. Cook for 5 minutes. Add 1/2 cup of water and stir. Cook for 4 / 5 minutes on medium flame.
Cover the pan with a lid and slow cook the mutton on low flame for 45 minutes.
Take out the lid and add the lentil mixture (as prepared above) into the pan. Stir continuously in low flame for 25 minutes.
Haleem preparation is almost ready. Switch off the flame. Add the peyaj birista, 1 tbsp home-made haleem masala and ghee into the Haleem and mix well. Rest it for 10 minutes.
Haleem is ready to serve. Garnish it with julienne ginger, peyaj birista, chopped mint leaves and lemon wheels.
Enjoy restaurant-style haleem at home.