• Prep Time 20-25 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste.

Ingredient                                                        Quantity

Boneless mutton 1/2 inch cubes                        250

Ghee                                                                   3 tablespoons

Green cardamoms                                             2-3

Cloves                                                                  5-6

Cinnamon                                                           1 inch stick

Bay leaves                                                          2

Cumin seeds                                                       1 teaspoon

Onions sliced                                                      3 medium

Ginger paste                                                      1 tablespoon

Garlic paste                                                        1 tablespoon

Split green gram with skin soaked                      2 tablespoons

Split Bengal gram (chana dal) soaked               2 tablespoons

Instant oats                                                        4 Tbsp

Red chilli powder                                               1 teaspoon

Salt                                                                      to taste

Garam masala powder                                       1/2 teaspoon

Fresh coriander leaves chopped                         2-3 tablespoons

Fresh mint leaves hand torn                               10-12



  1. Heat ghee in a pressure cooker. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and sauté till light brown.
  2. Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and oats and stir.
  3. Add turmeric powder and red chilli powder and mix.
  4. Add half a cup of water and sauté for two to three minutes.
  5. Add mutton cubes and salt and mix. Add four cups water  close the lid and pressure cook for 3-4 whistle
  6. Add garam masala powder, coriander leaves and mint leaves.
  7. Stir and cover. Cook on medium heat till done. Remove the bay leaves.
  8. Blend it lightly using a hand blender and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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