Haleem Recipe

I had a moment a couple of week’s ago. After 15 years of cooking I finally attempted haleem made from scratch. I’ve done a lot of boxed masala haleeem’s over the years and they’ve always been phenomenal; great time savers especially with kids! But if you know me, then you know that I love a challenge, and this was my “challenge accepted” moment. I decided to start from scratch; washed and soaked my grains and lentils, got that home made masala going and it was so worth it.

Haleem is a slow cooked meat stew that is made with grains, lentils and spices. Usually enjoyed in south asian culture with warm naan, but it is just as good with a spoon in my opinion.

While this dish is time consuming to prepare, especially if made from the bare bones on the stove top, it is absolutely worth every delectable bite! Check out the recipe below.

Serves: 10 – 12

Cook time: 5 – 6 hours

Ingredients

• Gandum (wheat) 1 cup 
• Jau (barley) 1 cup
• Channa daal 3/4 cup
• Maash daal 1/2 cup
• Moong daal 1 cup
• Masoor daal 1 cup
• Oats 1/2 cup
• Boneless beef 1 kg, cut into 1 inch cubes
• Cooking oil 1 cup
• Cinnamon sticks 2 
• Bay leaves 2 
• Onions slices 2 medium sized 
• Ginger paste 2 tbsp plus 1 tbsp
• Garlic paste 2 tbsp plus 1 tbsp 
• Red chilli pwd 1.5 tsp
• Kashmiri laal mirch pwd 3 tsp
• Coriander pwd 3 tsp
• Turmeric pwd 3 tsp plus 1 tsp 
• Garam masala pwd 2 tsp 
• Salt 4 tsp
• Whisked yoghurt 1 cup
• Green chillies, mint and ginger to garnish 

Method

1. Wash and soak all lentils and grains for at least 3 to 4 hours, preferably overnight. 
2. In the mean time, heat oil in a large pan. Add onions, cinnamon sticks and bay leaves. Fry on medium flame until onions brown.
3. Add ginger and garlic paste and stir fry until starting to brown.
4. Add beef pieces and gently stir fry until they change colour and the raw smell subsides.
5. Add yoghurt, and all of the spices.
6. Cook down until the oil separates. Add 1 to 2 cups boiling water, cover and leave on low heat to cook through. Approx 2 – 3 hours.
7. Uncover once meat has softened and cook down until the oil separates again. Set aside.
8. Once lentils and grains have soaked add 2-3 litres water to a large pot. 
9. Add 1 tsp turmeric pwd, and 1 tbsp each ginger and garlic paste. 
10. Add all lentils and grains and bring to a rolling boil. Lower heat, cover and allow to cook through, approx 4-5 hours, mix frequently otherwise it will stick to the bottom.
11. When cooked through well, add oats and cook for further 45 mins. 
12. Uncover and using a wooden spoon or a metal whisk ghot the lentils (combine well with the water).
13. Once well combined, add the cooked down masala of the beef to the lentils and mix thoroughly.
14. Cook for further 30 mins until well combined.
15. Add boiling water to get the consistency you desire. Bear in mind that the haleem will thicken as it cools.
16. Taste and adjust the salt as per need.
17. Serve with garnishing, and warm naan. 

So there you have it, I know it feels daunting to attempt this one, especially considering the prep and cook time; but trust me when I say that you will have no regrets. So give it a go on a weekend when you have some free time and enjoy!

Also tell me, are you a haleem with naan kind of person or a haleem with a spoon kind of person?