Mutton Haleem - Bangladeshi style (Dedicated to my Tha'mma - Lt. Mrs.Soudamini Chowdhry)

Shopping list: 

500 gms         Boneless mutton
3 tbsp Dalia 
2 tbsp Moog dal 
2 tbsp Chana dal 
1 large         Onion fine chopped 
2 tbsp Ginger-garlic paste 
5 piece         Green chillies fine chopped 
2 tbsp Coriander leaves chopped 
2 tbsp Lemon juice
2 tsp Turmeric powder 
2 tsp Red chili powder 
1 tsp Cumin seeds 
1         Black cardamom 
2         Green Cardamoms 21 bay leaf 
3 tbsp Ghee 
Add to taste Salt
5 pcs         Mint/ Pudina to garnish

Wash the dals,dalia  & soak it in luke warm water for overnight.


Preparation:

I won't say  if it the most authentic way of cooking haleem.My roots are from Dacca (Bangladesh) & I have seen my Tha'mma cooking for us during winters. I am sure it should be as close as it can get in a Bengali houses in Bangladesh.So I thought of sticking to whatever was available & reliable to my memory.


Cooking Method:

In a pan or kadhai boil the dals,dalia .There should be  enough water for the dals,dalia to cook without burning. 


In a thick bottom fry pan, heat 3 tablespoon ghee, add the cardamoms, bay leaf, cumin, cinnamon & temper for a minute. Then add the fine chopped  onions & dry till they are pink in colour. 

Add the ginger-garlic paste & fry for a couple of minutes. Then add the salt according to your taste, chili powder & turmeric powder. 

Add the mutton pieces & mix all the spices & the onions well. Cook covered for at least 25 minutes on a low heat. 

Do not add any water. The mutton & the onions have enough water which will be  released due to the slow cooking with salt. 

Add the boiled dals & dalia to the mutton. Mix well.Add the chopped chilies & coriander. 

You can use lemon juice in  haleem before you  eat according to your taste. 

Garnish it with Fried onion & Mint/Pudina leaf