Ingredients:
Arhar dal / tuvar dal - 1/4 cup
Chana dal - 1/4 cup
Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Urad dal chilke wali - 1/4 cup
Dhuli urad dal - 1/4 cup
Pink masoor dal - 1/4 cup
Khadi urad dal - 1/4 cup
Rice - 1/2 cup
Wheat - 3/4 cup
Turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Salt to taste
Fried Onions - 1 cup
Green Chilies - 6-7
Cinnamon powder - 1/4 teaspoon
Lemon - 1-2
Biryani masala powder - 2 teaspoon
Mutton korma (cooked) - 1 kg
Coriander leaves - 1 bunch
Method for how to make:
Clean and wash the dal. Soak the dal for 1-2 hours before cooking. Wash the rice separately. Take the soaked dal into the pressure cooker, and add salt, turmeric powder and red chili powder. Close the lid of the pressure cooker and pressure cook it on high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the dal is properly cooked.
Cook the mutton separately. (You can check out the mutton recipe here) . Cook the rice separately. Combine the cooked dal, rice and mutton in a big wok and mix it well.
Soak the wheat (gehu) for 5-6 hours before cooking the haleem. Drain the water, and take the soaked wheat on a flat surface and beat it using the Mortar Pestle (Khalbatta/Okhli). The purpose here is to take the outer skin of the wheat off by beating it. Take the broken wheat in a pressure cooker and add 2 cup water. Pressure cook it on a high flame for 1 whistle, then keep the flame low and cook for 25-30 minutes till the wheat is properly cooked.
Note: This this seems tougher to get done, you can use Dalia in place of the wheat.
Add cooked wheat in the wok (in which you added mutton, dal and rice). Mix it well.
Add 2-3 cups of water, fried onion, green chilly, biryani masala, cinnamon powder and salt. Mix it well. Simmer it on low flame for 20-25 minutes. Keep stirring in between the process to avoid the sticking from the bottom.
Switch off the flame, garnish with chopped coriander leaves. Delicious mutton haleem is ready to serve , serve hot.
Enjoy!!