Slow-Carb Instant Pot Indian Recipe: Authentic Hyderabadi Haleem
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Recipe type: legumes, dinner
Cuisine: Indian
 
Haleem is basically a rich stew composed of mutton, lentils and beans slow-cooked in ghee and a lot of spices.
Ingredients
  • 3 Tbsp Ghee
  • 4 to 5 cashews
  • 2 finely sliced onions
  • 1 lb of mutton (boneless) - if lamb is out of reach, this can be done with beef or chicken as well
  • 4 cups of water
  • ½ c chickpeas (Chana Dal)
  • ½ c red lentil (Masoor Dal)
  • ½ c split pigeon pea (Arhar Dal)
  • ½ c black lentil (Urad Dal)
  • 1 heaping tablespoon ginger garlic paste
  • 2 teaspoon ground cumin
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 2 teaspoon garam masala
  • Salt to taste
  • For garnishing:
  • ½ teaspoon garam masala
  • ¼ cup Julienned ginger
  • Finely chopped green chillies
  • Freshly chopped cilantro
  • Lemon wedge
Instructions
  1. Transfer all your lentils in a bowl and rinse thoroughly. Fill the bowl with water and leave the lentils to soak for about 5-6 hours.
  2. Turn on the Instant pot on Sauté mode and add ghee when the pot is hot.
  3. Add sliced onions and cashews into the ghee and fry them until they turn brown. 8 to 10 minutes are enough to get them crisp and caramelised.
  4. Set aside half the fried onions and all of the cashews for garnishing.
  5. To the remaining onions, add a heaping tablespoon of ginger and garlic paste. Stir until the raw pungent smell of the ginger goes away.
  6. To the pot, add the mutton and all soaked lentils alongside 4 cups of water, 2 tsp cumin powder, 2 tsp coriander powder, 1 tsp chilli powder, salt, turmeric and a tsp of garam masala powder.
  7. Stir everything well and set the instant pot on high pressure for 30 minutes.
  8. After 30 minutes, let the instant pot sit pressurised for 10 minutes, then manually release the remaining pressure.
  9. Open the lid and check if the lentils are soft/mushy and the mutton is tender. If not, use a hand blender to mix everything up into a thick stew.
  10. Add another teaspoon of garam masala at this point and give it a stir.
  11. Serve hot with a tsp of ghee, a pinch of garam masala, julienned ginger, chopped green chilies, chopped cilantro and previously fried onions and cashews. Some lemon juice out of a wedge takes it to another level.
Notes
If you can't get each of the identified legumes, you can use a collection of what you have available. The color might not match perfectly, but as long as you have 2 cups of legumes you'll get the nutrition. The spices are really what make the flavor anyway.

You can actively take measures to tenderize the mutton. One easy method of achieving this is to treat the mutton with raw papaya or papaya leaves. These contain an enzyme called papain that is known for breaking down connective tissue when kept in contact with raw meat. You can set aside the mutton with sliced raw papaya pieces for half an hour before starting the actual cooking. This will result in soft and tender pieces of meat in your Haleem.
Recipe by Finding My Fitness at https://www.findingmyfitness.com/slow-carb-instant-pot-indian-recipe-authentic-hyderabadi-haleem/