Haleem is a popular dish from the Indian subcontinent, particularly in the regions of Hyderabad and Lucknow. It is a slow-cooked stew made with meat, lentils, and various spices. Haleem is known for its rich and creamy texture and is often enjoyed during festive occasions. Here’s the recipe:
Preparation time: 30 minutes
Cooking time: 4-6 hours
Ready in: 4-6 hours
Ingredients:
- 1 cup broken wheat (daliya)
- 1/2 cup boneless meat (mutton, chicken, or beef), cut into small pieces
- 1/2 cup lentils (chana dal), soaked for 1 hour
- 1/4 cup split yellow moong dal, soaked for 1 hour
- 2 onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- Salt to taste
- Oil or ghee for cooking
- Fresh coriander leaves, chopped (for garnish)
- Fried onions (for garnish)
- Lemon wedges (for serving)
Instructions:
- Heat oil or ghee in a large cooking pot or pressure cooker. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the meat pieces and cook until they are browned on all sides.
- Drain the soaked lentils and add them to the pot along with the broken wheat. Mix well.
- Add the red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt. Stir to coat the ingredients evenly.
- Add enough water to cover the ingredients in the pot. If using a pressure cooker, add about 4-5 cups of water. If using a regular pot, add about 8-10 cups of water.
- Cover the pot with a lid and cook on low heat for 4-6 hours, stirring occasionally. If using a pressure cooker, cook for about 15-20 minutes on high pressure.
- Once the meat, lentils, and wheat are tender and well-cooked, use a hand blender or a masher to mash the ingredients until the mixture becomes thick and creamy. Adjust the consistency by adding more water if needed.
- Continue to cook the haleem for another 15-20 minutes to allow the flavors to meld together.
- In a separate pan, heat some oil and fry the chopped onions until crispy. Drain them on a paper towel.
- Serve the haleem hot, garnished with fresh coriander leaves and fried onions. Squeeze some lemon juice on top before enjoying.
Haleem is often served with naan or roti and can be accompanied by yogurt, mint chutney, or pickles. It is a hearty and flavorful dish that is perfect for special occasions or as a comforting meal on a chilly day.
