Haleem is a popular South Asian dish, particularly enjoyed during the holy month of Ramadan. It is a rich and hearty stew made with a combination of meat, lentils, and wheat, cooked with aromatic spices. Here’s a basic recipe to make Haleem:
- 1 cup broken wheat (daliya)
- 1/2 cup split Bengal gram (chana dal)
- 1/4 cup split yellow lentils (moong dal)
- 1/4 cup split red lentils (masoor dal)
- 1/2 kg boneless meat (such as lamb, beef, or chicken), cut into small pieces
- 2 onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 1/4 cup ghee or vegetable oil
- 1 tablespoon ghee (for garnish)
- Fresh coriander leaves, chopped (for garnish)
- Ginger, julienne-cut (for garnish)
- Lemon wedges (for serving)
- Wash the broken wheat and lentils (chana dal, moong dal, and masoor dal) under cold water until the water runs clear. Soak them in water for about 30 minutes.
- In a large pot, add the soaked wheat and lentils along with 5-6 cups of water. Cook on medium heat until the lentils and wheat are tender and mushy. This may take about 1-2 hours, depending on the quality of the grains. Stir occasionally to prevent sticking.
- While the lentils and wheat are cooking, heat ghee or oil in a separate pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.
- Add the meat pieces to the pan and cook until they are browned on all sides. This helps seal in the flavors and ensures the meat remains juicy.
- Now, add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt to the meat. Mix well and cook for a few minutes to allow the spices to infuse into the meat.
- Transfer the cooked lentils and wheat mixture to a blender or food processor. Blend until you achieve a smooth consistency. You may need to add some water to get the desired texture.
- Pour the blended mixture back into the pot and add the cooked meat. Stir well to combine everything.
- Simmer the mixture on low heat, stirring occasionally, for about 1-2 hours. This slow cooking process allows the flavors to develop and the meat to become tender. Adjust the consistency by adding more water if needed.
- In a separate small pan, heat 1 tablespoon of ghee. Fry ginger julienne until crispy and set aside.
- To serve, ladle the haleem into individual bowls. Garnish with fried ginger, chopped fresh coriander leaves, and a drizzle of ghee.
- Serve hot with naan bread or rice. You can also squeeze some lemon juice over the haleem before eating for added tanginess.
Enjoy your homemade haleem!
Note: This recipe is a basic guideline, and you can customize it by adding or omitting certain ingredients and adjusting the spice levels according to your taste preferences.