How To Make Puran Dhakar Haleem

beef

🥗Healthier: chicken

💰Cheaper: mixed lentils

Chicken reduces fat content while lentils provide a vegetarian option.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat alternative.

Dry the wheat, split chickpeas, rice, black lentil, masoor daal, and moong daal in dry heat for 1 minute on stove in a pot.

Transfer onto a blender and blend until ground in half with some fine pieces.

Transfer onto a bowl and soak for 30 minutes in hot water.

In a pot, stir in sliced onions, ginger paste, red chili, turmeric, and mutton.

Sauté for 10 minutes on high heat.

Pour 3 cups of hot water and cover with lid to cook while stirring occasionally until tender.

Add the soaked lentil mixture and 2 cups of hot water.

Add sliced cucumber, green chilies and cook for another 15 minutes on low heat with lid on.

Add Haleem mix, roasted cumin powder and ghee.

In a separate pan, temper fenugreek and mustard seeds then transfer to Haleem pot.

Give it one last stir before serving with side garnishes such as fried onions, thinly sliced ginger, green chilies, lime wedges and fresh chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens