Homemade Haleem Recip

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)


  1. 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.
  2. 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.
  3. 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.
  4. Add ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.
  5. 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.
  6. 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.
  7. 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.
  8. Pour the blended mixture back into the pot and add the cooked meat. Stir well to combine everything.
  9. 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.
  10. In a separate small pan, heat 1 tablespoon of ghee. Fry ginger julienne until crispy and set aside.
  11. To serve, ladle the haleem into individual bowls. Garnish with fried ginger, chopped fresh coriander leaves, and a drizzle of ghee.
  12. 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.

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