What is Haleem? Haleem is a thick, comforting stew popular in Hyderabad and South Asian countries, especially popular in Pakistan, India, and Bangladesh. Made with meat, wheat, barley, and lentils, this dish is slow-cooked for a creamy texture and deep flavor. Haleem is perfect for cold days or as a special meal during the month of Ramadan or on special occasions.
This Haleem recipe provides most of the nutritional needs thanks to its vegetables and meat while remaining completely healthy and low in calories!
This recipe is dear to my heart. Many people don't like lamb but this recipe really showcases this meat. It's tasty, warming and spicy, ideal for facing the cold and the gray weather. Lamb is so simple and so good! Plus, soup is good, it's healthy, it's convivial and it's so simple to make!
Haleem or Halim is a spicy soup made with lamb or other meats easily available in roadside eateries in Hyderabad. In these places you can eat something quick, you can eat there at any time and it's great. It's not a restaurant but rather a place where you can eat on the go.
It's not a dish that you cook at home, some people do, but it's so cheap that when you want to eat it, it's also nice to go out and eat it. However, it's true that over the years, preparing homemade haleem has become more popular and less sacred. Today, we can find halim with vegetables, soy, chicken, lamb, and other meats.
For spices, you can buy them online mainly on several sites including grocery stores. Follow this recipe to make authentic Hyderabadi haleem at home, bursting with flavor and spices.
Ingredients for Haleem (4-6 people)
For the stew:
- 500g lamb (preferably on the bone)
- 1/2 cup cracked wheat
- 1/4 cup barley
- 1/4 cup red lentils (masoor dal)
- 1/4 cup yellow lentils (moong dal)
- 1 large onion, finely chopped
- 2 tablespoons of minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon of turmeric
- 1 teaspoon chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt to taste
- 6 cups of water
- 4 tablespoons of oil or ghee
To decorate:
- Fried onion (birista)
- Fresh ginger strips
- Lemon slices
- Fresh cilantro leaves
- Green chilies (optional)
How to Prepare Haleem
Step 1: Prepare the cereals and lentils
Wash the wheat, barley and lentils (masoor dal and moong dal) in several waters until the water runs clear. In a large pot, add the wheat, barley, lentils, and 4 cups of water. Cook over medium heat for 40-50 minutes, stirring occasionally, until the grains and lentils are fully cooked and broken down. If necessary, add more water to prevent drying out.
Step 2: Cook the meat
In another pot, heat 2 tablespoons of oil or ghee. Add the chopped onion and sauté until golden. Add the garlic and ginger and cook for 2-3 minutes until fragrant. Add the meat and brown it on all sides. Add the spices: turmeric, chili powder, cumin, ground coriander, and salt. Cook for a few minutes. Add 2 cups of water and cover the pot. Simmer for 1 hour or until the meat is very tender and beginning to break down. If necessary, you can shred the meat with a fork.
Step 3: Combine the ingredients
When the meat is cooked, add it to the pot with the cooked wheat and lentils. Mix well and cook over low heat, stirring constantly to prevent sticking.
Cook for 20-30 minutes more, adding water as needed, until you get a thick, creamy consistency. Just before removing from the heat, add the garam masala and mix well.
Step 4: Serve
Serve the Haleem hot in bowls, garnished with fried onions (birista), fresh ginger strips, lemon wedges, fresh cilantro, and, if you like it spicy, green chilies.
Tips for a Perfect Haleem
Slow Cooking: For authentic Haleem, it is best to cook it slowly for several hours, which will allow the flavors to blend better and the ingredients to fully break down.
Variations: You can make chicken Haleem or even prepare a vegetarian version, replacing the meat with more lentils or chickpeas.
Fried onion: Fried onion or birista is a key part of the decoration, providing a crunchy and sweet touch that perfectly complements the stew.
Frequently Asked Questions about Haleem
How long does it take to cook Haleem?
Haleem is slow-cooked for at least 3-4 hours to achieve the correct texture. Although you can use a pressure cooker to speed up the process, the traditional flavor is achieved with slow cooking.
Can I make vegetarian Haleem?
Yes, simply omit the meat and use more lentils or chickpeas to give the stew body. The flavor will still be delicious.
What goes well with Haleem?
Haleem is usually served with naan, chapati, or paratha, but you can also pair it with basmati rice. The lemon wedges and fried onions provide a fresh, crunchy contrast that enhances the dish.
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