Haleem

INGREDIENTS

Mutton or paya (trotters) bones
ghee (Clarified butter)
1 taj
2 lavang
4 Elachi (cardomom)
4 peppercorns
½ sliced onion
2 teaspoon salt
Green chillis
¾ teaspoon arad (Turmeric)
2 tablespoon barley

1/3rd CUP EACH OF:
Oil dhal
Magni dal
Pink dal
Urud dal
vaal (white beans) daal
Chana dal

VAGAAR
1 Sliced onion
ghee (Clarified butter)
2 grated tomatos
½ teaspoon salt
½ teaspoon arad (Turmeric)
1 teaspoon Jeeru (Cumin)
2 full teaspoon dana

METHOD

Braise together:(I braised it in the pressure cooker
Mutton or paya (trotters) bones
ghee (Clarified butter)
taj
lavang
Elachi (cardomom)
peppercorns

When its braises well add into pressure cooker with

Water -water must come to ¾ the pressure cooker after u add everything onion
salt
Green chillis
arad (Turmeric)
barley
Oil dhal
Magni dal
Pink dal
Urud dal
vaal (white beans) daal
Chana dal

Set pressure cooker for 45 minutes

Vagaar
Braise 1 sliced onion in ghee (Clarified butter)
When golden add in
ginger garlic masala and braise for a minute
Then add in
tomatos
salt
arad (Turmeric)
Jeeru (Cumin)
dana

When vagaar is done add it to haleem and simmer until well combined
Yoh can add more water if its thick

Garnish with fresh dhania (coriander) and serve

POSTED ON

08 May 2018

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