Haleem Recipe
Enjoy the rich and aromatic flavors of Haleem, a traditional slow-cooked stew that perfectly blends tender mutton, nutritious lentils, and an array of delicious spices.
Step by Step Video Instructions
Ingredients
Mutton: Adds a rich and meaty flavor to the haleem. It can be substituted with beef or lamb with bones, which will similarly enrich the stew with deep, savory notes.
Lentils and Grains: This dish features a mix of dalia (broken wheat), barley, and various dals, including chana dal, moong dal, masoor dal, and urad dal. These ingredients add both texture and flavor, making the dish hearty and satisfying. You can usually find these lentils and grains at Indian or South Asian grocery stores, health food stores, or reputable online retailers.
Spices: Features a range of traditional spices that provide warmth and a depth of flavor. You can source these spices at well-stocked grocery stores, Indian or South Asian grocery stores, specialty spice shops, or from reputable online retailers.
Yogurt: is used in the marinade to tenderize the meat and balance the strong flavors of the spices.
Chilies: Green chilies provide a spicy kick. Adjust the quantity based on your heat preference. If you are a spice wuss you can deseed the chilies and remove the membranes.
Ghee: Adds a distinctive, rich, and slightly nutty flavor and is used for cooking spices and meat.
Fresh Herbs: Cilantro and mint are crucial for adding freshness to the rich and wholesome haleem.
Ginger Garlic Paste: If store-bought isn’t available, you can easily make your own by mixing a 1:1 ratio of freshly minced garlic and ginger together.
Nuts: Almonds and cashews add a subtle richness and can be used as the garnish for a crunchy finish.
Lime: Adds a zesty freshness that balances the rich flavors of the spices and meat.
Expert Tips
Rinsing Lentils and Grains: Properly rinsing lentils and grains is important for removing surface dust and impurities. Place them in a fine mesh sieve under running cold water and gently move with your fingers or a spoon to ensure water reaches all particles. Continue rinsing until the water runs clear. This helps clean them and remove excess starch.
Consistency: For a creamier Haleem, use a stick blender or food processor to puree them until smooth. For a more textured finish, blend less or simply mash them with a potato masher.
Storage and Leftovers
Refrigeration: Cool the Haleem to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 1 week.
Freezing: Haleem freezes exceptionally well due to its thick consistency. Portion it into freezer-safe containers or heavy-duty freezer bags. Label each with the date and store in the freezer for up to 3 months.
Reheating: When ready to eat, thaw overnight in the refrigerator if frozen. Reheat on the stove over medium-low heat, adding a little water if the Haleem has thickened too much in storage. Stir frequently to prevent sticking and ensure even heating. If you are in a rush, you can also reheat in the microwave in intervals, stirring in between.
FAQs
What do you serve with Haleem?
Haleem is a rich, hearty, and slightly starchy dish, so it’s best served with Indian bread instead of rice.
- Naan or Roti: Soft, fresh breads like naan or roti are perfect for scooping up the thick stew and absorbing its flavors.
- Lemon or Lime Wedges: Citrus wedges allow guests to squeeze fresh lemon or lime juice over their serving of Haleem, adding a refreshing zest that enhances its flavors.
- Fried Onions: Additional crispy fried onions can be offered as a topping to add a crunchy texture contrast to the creamy Haleem.
- Fresh Herbs: Chopped fresh cilantro, mint, or green onions can be sprinkled on top for a burst of freshness and color.
What can I do if my Haleem is too thick?
If the Haleem thickens too much, simply add a small amount of water while reheating. Stir well and adjust as necessary to ensure the taste and consistency is creamy and smooth.
Do you have to use so many different lentils in Haleem?
You don’t have to use each variety of lentils in Haleem. While the traditional recipe calls for multiple types to create a richer flavor, you can simplify by using more of any single type of lentil you prefer. This may slightly alter the classic profile of the dish, but it will still be delicious.
More Recipes You May Like:
- Achari Masala (Traditional Punjab Curry)
- Kosha Mangsho (Bengali mutton curry)
- Indian Rice Recipe (like your local curry house)
- Keto Korma with Mutton Chops
- Yellow Dal Tadka
Haleem Recipe
Ingredients
For the Mutton Marination:
- 750 grams mutton with bone
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon black pepper powder
- 1 teaspoon garam masala powder
- 2 tablespoons ginger garlic paste
- 190 grams yogurt 3/4 cup
- Juice of 1/2 lime
For the Lentils:
- 120 grams broken wheat Dalia – ½ cup, or semolina
- 50 grams barley Jau – ¼ cup
- 1 tablespoon grams chana dal
- 1 tablespoon moong dal
- 1 tablespoon masoor dal
- 1 tablespoon urad dal
- 5 almonds
- 5 cashews
- 1 liter water
For Cooking:
- 100 grams ghee 1/2 cup
- 2 small cinnamon sticks
- 5 cardamom pods
- 5 cloves
- 150 grams red onion finely chopped (approximately 1 large onion)
- 10 black peppercorns
- 10 allspice berries Kebab Chini
- 1-2 teaspoons caraway seeds Shahi Jeera
- 3 green chilies slit and de-seeded
- 1 handful cilantro leaves chopped
- 1 handful mint leaves chopped
- Salt to taste
For Final Cooking and Garnish:
- 20 g Fried onions Birista
- 1 teaspoon Black pepper powder to taste
- 1 teaspoon Garam masala powder
- 1 tablespoon Ghee as needed
For Garnish:
- Fried onions
- Fresh mint leaves
- Fried cashews
- Wedges of lime
Instructions
Marinate the Mutton:
- In a large mixing bowl, combine mutton, salt, turmeric powder, Kashmiri red chili powder, black pepper powder, garam masala powder, ginger garlic paste, yogurt, and lime juice. Let marinate for 2 hours.
Prepare the Lentils:
- In a separate bowl, mix together broken wheat, barley, chana dal, moong dal, masoor dal, urad dal, almonds, and cashews. Rinse under cold water using a fine sieve, then soak in 1 liter of water for 1 hour.
Cook the Mutton:
- In an Instant Pot or pressure cooker, melt ghee over medium heat. Add caraway seeds, cloves, cardamom, cinnamon sticks, black peppercorns, and allspice. Sauté red onions until softened.
- Add the marinated mutton and sear. Add mint leaves, cilantro, green chilies and 1 cup of water. Cover and pressure cook on high for 45 minutes.
Cook the Lentils:
- Drain the lentils and transfer to a pot. Season with salt and add water. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes, stirring occasionally to prevent sticking. Blend until smooth using a stick blender or food processor.
Combine and Final Cooking:
- Skim the fat from the mutton and reserve. Remove the mutton pieces, discard any bones and cinnamon sticks.
- Combine the blended lentils with the cooking liquid from the mutton. Add fried onions, mint leaves, cilantro, black pepper powder, garam masala powder, and ghee. Simmer for 15-20 minutes, mashing to achieve a thick texture.
Serve:
- Serve the haleem topped with reserved fat, fried onions, mint leaves, fried cashews, and a wedge of lime.
