#haleem

Lentils are edible seeds from the legume family.They’re well known for their lens shape and sold with or without their outer husks intact.Though they’re a common food staple in countries such as Turkey, Syria, Jordan, Morocco, and Tunisia, the greatest production of lentils nowadays is in Canada . But kids don't know these benefits they just want to eat unhealthy but as parents we have to take care of their health but if you make lentils in this they will not only eat it but they will surely also love it. Make haleem and you will thank me. This is so tasty and nutritious.

What is haleem?

Haleem is a dish popular is Central Asia. It is a madeby slow cooking a combination of meat, barley and various type of lentils. It is highly nutritious and energy dense dish.

Origin

Originally an Arabic dish. Is said to come to Hyderabad during Mughal period. Now it is particularly relished during the festival of Ramadan.

How to make it?

This is best way to make lentils . It may be time consuming but all is worth it at the end I promise.

250g wheat

100g barley

50g yellow split peas (chana daal)

50g black gram (mash daal)

50g rice

Soak all these in water for at least 5 hours

After 5 hours put these in a large pot and add 10 glass of water . Add 1 table spoon of tumeric powder. Mix well. Put on a stove at medium flame.Cook for about 1-2 hours.

Now let's take another pot . Add 1kg boneless chicken (preferably chest piece). Add 100g green chili, 1 tablespoon ginger and garlic paste. Add half tablespoon of salt , 2 tablespoon of white cumin seeds , half a tablespoon of red chili powder. Now add 3 glass of water and put it on a medium flame for 1 and half an hour until the meat is tender. Add 4 bay leaves.After 1 and half an hour take the meat out from the pot and shred it.Dont drain the water put it aside . We will use this stock for later.

When the lentils and grains are well cooked after 1-2 hours turn off the stove and let it cool. Once it is cooled, grind it slightly with the stock.

Now take another large pot put in our grinded mixture and shredded meat. Now mash it with a wooden masher it will be time consuming but it will give you a nice texture. If not then use a hand blender to blend it but don't blend it very finely like a soup it should be a little granny. Now pour 500g boiling oil over it.

Now cut 3 medium sized onion in thin Julianne slices and fry it in oil on a low flame until it is dark brown (not burnt) . It will be used for garnishing.

Now garnish your haleem with coriander leaves, thin ginger slices ,a slice of lemon and the fried onions and it is ready to surve. Eat it with rice , pita bread or as its own . It will be delicious.

Try it I now it is time consuming and tiring but it will be all worth it in the end.i hope you will like this recipe.

Cook time:3 hours

Mutton Haleem is a rich, slow-cooked stew that blends tender mutton, broken wheat, lentils, and aromatic spices. Originating from the Middle East and popularized in South Asia, this dish is a staple during Ramadan and festive occasions.

Ingredients & Preparation

To make Mutton Haleem, you’ll need:

500g mutton (bone-in for extra flavor)

1 cup broken wheat (dalia)

½ cup mixed lentils (masoor, chana, moong dal)

Onions, ginger-garlic paste, green chilies

Spices: Cumin, coriander, turmeric, garam masala

Ghee or oil for cooking

Cooking Method

Boil mutton with spices until tender. Shred the meat.

Cook broken wheat and lentils separately until soft.

Blend the wheat-lentil mixture into a smooth paste.

Combine with shredded mutton and simmer on low heat, stirring continuously.

Garnish with fried onions, mint, coriander, and a squeeze of lemon.

Why We Love Haleem

Haleem is a protein-packed, wholesome dish with a creamy texture and deep, spiced flavors. It’s both nutritious and comforting, making it perfect for cold nights or festive gatherings.

Try this Mutton Haleem recipe at home and enjoy a bowl of warmth and tradition!

Have you tried Haleem before? Share your thoughts in the comments!