Mutton Haleem

Haleem is a traditional mughlai cuisine and is usually consumed by fasting Muslims in the holy month of Ramjaan. This dish is rich in proteins as it contains lot of pulses as well as mutton.

Ingredients: (Serves 4-6)
Mutton cubes preferably without bones(250g)
1 cup of Moong dal
1 cup of Urad dal
1 cup of Tuar dal (Arhar)
1 Cup of Chana Dal
2 big onions
Ginger and Garlic paste
Garam Masala(cardamom, cloves, cinnamon, nutmeg,black pepper)
Ghee-2tsp
Milk-1 cup
Mint leaves,
Red Chilli powder

Process: 
Soak all the pulses overnight or 5-6 hrs before use. Heat the ghee in a pressure cooker, add ginger garlic paste and red chilli powder.Saute it for couple of minutes before adding all the lentils in it. Add the mutton cubes and fry it along with pulses for around 2-3 minutes. Add salt and add 8-10 cups of water.Traditionally haleem is cooked over 5-6 hours in a low flame, but one can do it in a pressure cooker for atleast 5-6 whistles.Once the cooker is opened, mash the mixture so that the lentils gets broken into smaller fragments. Add the milk to the cooker and slowly heat the mixture.  In a separate pan fry the onions in oil/ghee so that it becomes crushable.  Roast all the garam masala in a frying pan without any oil and ground them into a coarse powder.Add a tsp of ghee to the cooker and sprinkle the powdered garam masala. The consistency of the mixture should be sort of sticky in nature. Add the fried onions and garnish with mint leaves.
    Try this at home and let me know your feedback. Suggestions are welcome.