Haleem Recipe

Ingredients:

• For the Haleem Base:

  • 500g beef or chicken (boneless, cut into small pieces)

  • 1 cup wheat (soaked overnight)

  • ½ cup barley (soaked overnight)

  • ½ cup split yellow lentils (moong dal)

  • ½ cup red lentils (masoor dal)

  • ¼ cup chickpeas (chana dal)

  • ¼ cup split black gram (urad dal)

  • 2 large onions (thinly sliced)

  • 3 tbsp ginger-garlic paste

  • 2-3 green chilies (chopped)

  • 1 cup yogurt

  • 1 tsp turmeric powder

  • 2 tsp red chili powder

  • 2 tsp coriander powder

  • Salt to taste

  • 10 cups water (more if needed)

  • 1 cup ghee or oil

• For Haleem Masala:

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 1 tsp fennel seeds

  • 2-3 cloves

  • 2 black cardamom pods

  • 4-5 green cardamom pods

  • 2 cinnamon sticks

  • 1 tsp black peppercorns

  • 1 bay leaf

  • 1 tsp garam masala powder

• For Garnishing:

  • Fresh ginger (julienned)

  • Fried onions

  • Fresh coriander leaves (chopped)

  • Lemon wedges

  • Green chilies (sliced)

  • Ghee (optional)

Instructions:

1. Prepare the Haleem Masala:

   • Dry roast cumin seeds, coriander seeds, fennel seeds, cloves, black cardamom, green cardamom, cinnamon sticks, and black peppercorns in a pan until aromatic.

   • Grind the roasted spices into a fine powder. Set aside.

2. Cook the Grains and Lentils:

   • In a large pot, add the soaked wheat, barley, moong dal, masoor dal, chana dal, and urad dal.

   • Pour 6 cups of water into the pot and bring it to a boil.

   • Lower the heat, cover the pot, and simmer the mixture for 2-3 hours, stirring occasionally, until the grains and lentils are soft and mushy.

   • Use a hand blender or potato masher to mash the mixture into a smooth consistency.

3. Prepare the Meat:

   • Heat ½ cup of ghee or oil in a separate large pot.

   • Fry the sliced onions until golden brown. Remove half the onions and set aside for garnishing.

   • To the remaining onions, add ginger-garlic paste and sauté for a minute.

   • Add the beef or chicken pieces and fry until browned.

   • Add turmeric, red chili powder, coriander powder, and the prepared Haleem masala. Stir well.

   • Add yogurt, green chilies, and salt, and cook until the meat is tender (about 1.5-2 hours for beef, or 30-40 minutes for chicken).

   • Once the meat is cooked, use a fork to shred it into small pieces.

4. Combine the Meat and Grain Mixture:

   • Add the mashed grain and lentil mixture to the pot with the cooked meat.

   • Pour in the remaining water and stir to combine everything. If the mixture is too thick, add more water as needed.

   • Cook the Haleem on low heat for another 1-2 hours, stirring frequently to avoid sticking.

5. Final Touch:

   • Add the remaining ghee and adjust the seasoning if needed.

   • Stir the Haleem until it reaches a thick, creamy consistency.

6. Garnish and Serve:

   • Serve hot with fried onions, fresh ginger, coriander leaves, green chilies, and lemon wedges.

   • Drizzle a little ghee on top for extra richness (optional).

Serving Suggestions:

• Haleem is typically served with naan, paratha, or chapati. You can also enjoy it on its own as a hearty meal.

Enjoy your rich and flavorful Haleem, a perfect dish for any occasion!