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Preparation Time
30 minutes
Cooking Time
3 hours
Total Time
3 hours 30 minutes
Ingredients for Haleem
For the Haleem
500 grams mutton or beef, cut into pieces
1 cup chana dal (split chickpeas)
1/2 cup masoor dal (red lentils)
1/2 cup moong dal (yellow lentils)
1/4 cup maash dal (split black gram)
1 cup wheat grains, soaked overnight
1/2 cup barley, soaked overnight
2 large onions, thinly sliced
4 tablespoons ginger garlic paste
1 cup plain yogurt
2 teaspoons red chili powder
2 teaspoons coriander powder
2 teaspoons turmeric powder
2 teaspoons garam masala powder
1 teaspoon cumin seeds
1 teaspoon black pepper, freshly ground
Salt to taste
1/2 cup oil or ghee
Fresh coriander leaves for garnish
Fresh ginger, julienned for garnish
Fried onions for garnish
Lemon wedges for serving
Nutrition Details of Haleem (per serving)
Step-by-Step Instructions for Haleem
Prepare the Lentils and Grains
o Wash and soak the chana dal, masoor dal, moong dal, and maash dal for at least 2 hours.
o In a large pot, add the soaked lentils, wheat grains, and barley. Add enough water to cover and cook on medium heat until the grains and lentils are tender. This may take about 1-1.5 hours. Once cooked, blend the mixture to a smooth consistency and set aside.
o In a large pot, add the soaked lentils, wheat grains, and barley. Add enough water to cover and cook on medium heat until the grains and lentils are tender. This may take about 1-1.5 hours. Once cooked, blend the mixture to a smooth consistency and set aside.
Cook the Meat
o In a separate pot, heat oil or ghee. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
o Add ginger garlic paste to the pot and sauté for a minute.
o Add the meat pieces and cook until they are browned.
o Add red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, black pepper, and salt. Stir well to coat the meat with the spices.
o Add yogurt and cook until the meat is tender and the oil separates from the masala. This may take about 1 hour.
o Add ginger garlic paste to the pot and sauté for a minute.
o Add the meat pieces and cook until they are browned.
o Add red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, black pepper, and salt. Stir well to coat the meat with the spices.
o Add yogurt and cook until the meat is tender and the oil separates from the masala. This may take about 1 hour.
Combine and Simmer
o Add the blended lentil and grain mixture to the pot with the cooked meat. Mix well.
o Add water as needed to achieve a thick, porridge-like consistency.
o Simmer on low heat for another 30 minutes, stirring occasionally to prevent sticking.
o Add water as needed to achieve a thick, porridge-like consistency.
o Simmer on low heat for another 30 minutes, stirring occasionally to prevent sticking.
Finish and Garnish
o Garnish with the reserved fried onions, fresh coriander leaves, and julienned ginger.
Serve
o Serve hot with lemon wedges and naan or paratha.
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