Iftar mei banaya mutton haleem

Ingredients

• 500 g Mutton (bone‑in, cut into bite‑size pieces) (preferably shoulder or leg)
• 100 g Masoor Dal (red lentils) (rinsed)
• 100 g Chana Dal (split Bengal gram) (rinsed)
• 100 g Barley (hulled or cracked) (often called "berista" in haleem)
• 30 g Fresh Mint Leaves (washed and roughly chopped)
• 30 g Fresh Coriander Leaves (washed and roughly chopped)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Whole Cumin Seeds
• 1 tsp Whole Coriander Seeds
• 1 tsp Red Chili Powder (adjust to heat preference)
• 2 tbsp Mustard Oil (for authentic flavor)
• 1500 ml Water (adjust for desired thickness)
• 1 tbsp Ghee (for finishing)
• 50 g Fried Onions (Birista) (golden, crispy, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)
• to taste Salt

Instructions

1. Prepare Herbs

   Wash the mint and coriander leaves thoroughly, then roughly chop them. Set aside half for garnish and half for cooking.

   Time: PT5M

2. Make Ginger‑Garlic Paste

   Blend ginger‑garlic paste with a splash of water until smooth.

   Time: PT5M

3. Heat Mustard Oil & Temper Spices

   In the pressure cooker, heat mustard oil over medium heat. Add whole cumin and coriander seeds and fry for 30 seconds until fragrant.

   Time: PT2M

4. Sear the Mutton

   Add the mutton pieces to the cooker, stirring for 5 minutes until they develop a light brown crust.

   Time: PT5M

5. Add Pulses and Seasonings

   Add the soaked masoor dal, chana dal, barley, ginger‑garlic paste, red chili powder, salt, and 1.5 L water. Stir to combine.

   Time: PT5M

6. Pressure Cook

   Close the pressure cooker. Cook on high pressure for 8 whistles, then an additional 4 whistles (total ~30 minutes).

   Time: PT30M

7. Simmer with Herbs

   Release pressure safely, lower the heat, and add the remaining chopped mint, coriander, and a drizzle of mustard oil. Simmer uncovered for 45 minutes, stirring every 10 minutes, until the mixture thickens and the meat is tender.

   Time: PT45M

8. Finish and Garnish

   Stir in ghee, fried onions (birista), and lemon juice. Adjust salt if needed. Transfer to a serving bowl and garnish with the reserved mint, coriander, and a few extra fried onions.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g