Haleem Recipe

Introduction to Haleem

Haleem is a rich, traditional stew, popular in the Middle East, Central Asia, and the Indian subcontinent. This dish combines wheat, barley, meat, and lentils, creating a savory and hearty texture. Originally an Arabic dish, Haleem has been adapted to suit the local tastes of various regions, each adding its unique twist to the recipe. Often served during Ramadan for its nutritional value, Haleem is also a staple at weddings and festivals.

Ingredients for Haleem

• Wheat - 1 cup, soaked overnight
• Barley - 1/2 cup, soaked overnight
• Chana Dal (Split Bengal Gram) - 1/2 cup, soaked overnight
• Masoor Dal (Red Lentils) - 1/2 cup, soaked overnight
• Mutton - 500 grams, with bones
• Onion - 2, sliced
• Ginger-Garlic Paste - 2 tablespoons
• Yogurt - 1/2 cup
• Green Chilies - 4-5, chopped
• Garam Masala - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder - 1 teaspoon
• Coriander Powder - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Ghee - 1/2 cup
• Salt - to taste
• Cinnamon stick - 1 inch piece
• Green Cardamom - 3-4
• Cloves - 4-5
• Bay Leaf - 1
• Fried Onions - for garnish
• Fresh Coriander - chopped, for garnish
• Lemon wedges - for serving

Preparation Steps

Before beginning the cooking process, ensure you have all the ingredients ready. This preparation step involves soaking the wheat, barley, chana dal, and masoor dal overnight to soften them for cooking. Clean and rinse them under cold water before use.

Cooking Instructions

1. In a large pot, heat ghee over medium heat. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté until fragrant.
2. Add sliced onions and cook until they are golden brown.
3. Stir in the ginger-garlic paste and green chilies, cooking for an additional 2-3 minutes.
4. Add mutton pieces and cook until they turn brown, ensuring they are evenly coated with the spices.
5. Mix in yogurt, turmeric powder, red chili powder, coriander powder, and salt. Cook for about 5 minutes until the oil separates from the mixture.
6. Add the soaked wheat, barley, chana dal, and masoor dal to the pot, stirring well.
7. Add enough water to cover the ingredients, bring to a boil, and then reduce heat to simmer. Cook until the mutton and grains are extremely tender, occasionally stirring to avoid sticking, for approximately 3-4 hours. You might want to add water if the mixture becomes too thick.
8. Once cooked, use a hand blender to blend the mixture into a thick, smooth consistency.
9. Add garam masala and stir well. Let it simmer for an additional 30-40 minutes.

How to Serve

Serve the hot, steaming Haleem garnished with fried onions and fresh coriander. Pair with wedges of lemon on the side for an added zest.

Enjoying Haleem

Haleem is typically enjoyed during special occasions or as a fulfilling meal to break fasts during Ramadan. The best way to savor this dish is by sharing it with family and friends, accompanied by naan or tandoori roti. This comforting dish not only tantalizes your taste buds but also serves as a delightful reminder of the rich culinary artistry from its regions of origin.