How much cooking time?

240 min — 60 min prep, 180 min cooking.

Goan Muslim Haleem

Name: Goan Muslim Haleem
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 servings
Cuisine: Goa Indian
Ingredients: 2tbsp Coriander Leaves; 0.9cup Broken Wheat (Dalia - Coarse Grade); 2tsp Turmeric Powder; 4tsp Red Chilli Powder (Lal Mirch); 0.35cup yellow moong dal; 4tsp Ginger; 3piece Tomato; 0.35cup Chana Dal; 3piece onion; salt; 100g Ghee; 900g Mutton; 4tsp Garlic; 4tsp coriander powder; 0.35cup white urad dal

Slow-cooked Goan Muslim-style Haleem -- a rich mutton, broken wheat and mixed-lentil porridge simmered for hours with ginger-garlic and warming spices until thick and deeply savoury.

Time 240 min · Serves 12 · 389 kcal · North Goa, Goa

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Broken Wheat (Dalia - Coarse Grade) — 0.9 cup (whole)
Turmeric Powder — 2 tsp (ground)
Red Chilli Powder (Lal Mirch) — 4 tsp (ground)
yellow moong dal — 0.35 cup (whole)
Ginger — 4 tsp (ground)
Tomato — 3 piece (chopped)
Chana Dal — 0.35 cup (whole)
onion — 3 piece (chopped)
salt (optional) (whole)
Ghee — 100 g (whole)
Mutton — 900 g (chopped)
Garlic — 4 tsp (ground)
coriander powder — 4 tsp (ground)
white urad dal — 0.35 cup (whole)

Method

Rinse the Broken Wheat (Dalia), yellow moong dal, white urad dal and Chana Dal together, then soak in water for 30 minutes.
Heat the Ghee in a heavy-bottomed pot over medium flame; add the chopped onion and saute until deeply golden brown.
Add Ginger and Garlic and saute for a minute until the raw smell disappears.
Add the Mutton pieces and sear on all sides until lightly browned.
Stir in Turmeric Powder, Red Chilli Powder and coriander powder, and mix to coat the meat evenly.
Add the chopped Tomato, season with salt, and cook until it softens and the oil separates.
Add enough water to cover the meat, cover the pot, and simmer on low flame until the Mutton is completely tender and falling off the bone, about 45-60 minutes.
Separately, pressure cook the soaked wheat-lentil mixture with a little salt until completely soft and mushy, about 20-25 minutes.
Add the cooked wheat-lentil mixture to the mutton, mash and mix vigorously until the haleem reaches a thick, porridge-like consistency; simmer together for 15-20 minutes, stirring often.
Adjust salt, finish with a final drizzle of Ghee, garnish with Coriander Leaves and serve hot.

Common questions

How many calories in one plate of Goan Muslim Haleem?: 389 kcal per plate.
How much cooking time?: 240 min — 60 min prep, 180 min cooking.

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