Haleem is a rich, flavorful dish often prepared during Ramadan and special occasions in South Asia and the Middle East. It’s a slow-cooked stew made with meat, lentils, and wheat, flavored with various spices. Here’s a traditional recipe:
Ingredients:
For the Haleem Base
- 500g boneless meat (beef, mutton, or chicken)
- 1 cup broken wheat (cracked wheat)
- 1/4 cup chana dal (split chickpeas)
- 1/4 cup moong dal (split green gram)
- 1/4 cup masoor dal (red lentils)
- 1/4 cup toor dal (pigeon peas)
- 1 large onion, thinly sliced
- 2 tablespoons ginger-garlic paste
- 1/2 cup yogurt
- 4-5 green chilies, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1/2 cup ghee or oil
For Garnish
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- Fried onions (birista)
- Lemon wedges
- Ginger, julienned
Instructions
Preparation
- Soak the Wheat and Lentils: Rinse the broken wheat and all the lentils. Soak them together in enough water for at least 2 hours.
Cooking the Meat
- Cook the Meat: In a large pot, heat the ghee or oil. Add the sliced onions and fry until golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add Spices and Yogurt: Add the meat pieces and cook until they change color. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Yogurt and Green Chilies: Add yogurt and green chilies to the pot. Cook for a few minutes until the yogurt is well incorporated and the oil starts to separate.
- Add Water and Cook: Add enough water to cover the meat. Cover the pot and let it simmer until the meat is tender. This may take about 1-2 hours, depending on the type of meat used.
Cooking the Wheat and Lentils
- Cook the Wheat and Lentils: In a separate large pot, add the soaked wheat and lentils with enough water. Cook until they become soft and mushy. This can take about 1-1.5 hours. You may need to add more water during cooking.
Combining and Mashing
- Combine: Once the meat is tender and the wheat-lentil mixture is cooked, combine them in one large pot. Mix well.
- Mash: Use a hand masher or an immersion blender to mash the mixture to a smooth consistency. Haleem should have a thick, porridge-like texture. If it’s too thick, you can add more water or meat broth to adjust the consistency.
Final Touches
- Simmer: Let the haleem simmer on low heat for another 30 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Add Garam Masala: Add garam masala powder and mix well before turning off the heat.
Garnishing and Serving
- Garnish: Serve hot, garnished with fresh coriander leaves, mint leaves, fried onions, lemon wedges, and julienned ginger.
Enjoy your homemade haleem with naan, paratha, or by itself!