Haleem is a rich and hearty stew made with meat, lentils, and wheat, slow-cooked to a thick paste-like consistency. Here's a recipe to make Haleem:
Ingredients:
1 cup whole wheat
1/2 cup barley
1/2 cup split Bengal gram (chana dal)
1/2 cup split red lentils (masoor dal)
1/2 cup split yellow lentils (moong dal)
1/2 cup split black lentils (urad dal)
1 kg boneless meat (chicken, beef, or mutton), cubed
2 large onions, thinly sliced
4-6 cloves of garlic, minced
2-inch piece of ginger, minced
2-3 green chilies, chopped
2 tablespoons ghee or oil
2 tablespoons Haleem masala (a spice mix available at South Asian grocery stores)
1 teaspoon turmeric powder
Salt to taste
8-10 cups water
Fried onions, fresh ginger, fresh coriander leaves, and lemon wedges for garnish
Instructions:
1. Wash the whole wheat, barley, and lentils together, then soak them in water for at least 4 hours or overnight.
2. In a large pot, heat the ghee or oil and fry the onions until golden brown. Remove half of the fried onions and set them aside for garnish.
3. Add the minced garlic, ginger, and green chilies to the pot. Sauté for a few minutes until fragrant.
4. Add the meat to the pot and cook until it starts to brown.
5. Add the soaked wheat, barley, and lentils to the pot along with Haleem masala, turmeric powder, and salt. Stir well to combine.
6. Add water to the pot, making sure all the ingredients are submerged. Bring to a boil, then reduce the heat to low and let it simmer, covered, for 4-6 hours. Stir occasionally and add more water if needed to prevent sticking.
7. Once the meat and grains are fully cooked and the mixture has thickened to a paste-like consistency, remove the pot from the heat.
8. Use a hand blender to blend the mixture to a smooth consistency. Alternatively, you can mash it with a large spoon or potato masher.
9. Serve the Haleem hot, garnished with the reserved fried onions, fresh ginger, fresh coriander leaves, and lemon wedges. It is traditionally eaten with naan or roti.
