Haleem is a Delicious and Nutritious Dish Popular in South Asian and Middle Eastern cuisines. It is a thick, hearty stew made with meat (usually beef, mutton, or chicken) and a combination of lentils, wheat, and spices. Here's a basic recipe for making haleem:

 

Ingredients:

For the meat:

• 1 lb (450g) boneless beef, mutton, or chicken, cut into small pieces
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

For the lentils and wheat:

• 1/2 cup whole wheat
• 1/4 cup chana dal (split Bengal gram)
• 1/4 cup urad dal (split black gram)
• 1/4 cup yellow moong dal (split yellow lentils)
• 1/4 cup masoor dal (red lentils)
• 1/4 cup rice

For the haleem spice mix:

• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon cloves powder
• 1/4 teaspoon nutmeg powder

For the garnish:

• Fried onions
• Fresh coriander leaves (cilantro), chopped
• Green chilies, sliced
• Lemon wedges

For cooking the meat:

• 2 tablespoons cooking oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, chopped

Instructions:

1. Wash the lentils and wheat thoroughly. Soak them in water for at least 2 hours before cooking.

2. In a pressure cooker, add the meat, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Cook the meat with 2 cups of water until it becomes tender. This may take about 20-25 minutes, depending on the type of meat used.

3. In a separate large pot, add soaked lentils and wheat along with 6 cups of water. Cook them over medium heat until they become very soft and start breaking down. Stir occasionally to prevent sticking. You can also use a slow cooker for this step, which may take around 3-4 hours on low heat.

4. Once the lentils and wheat are cooked, use a hand blender or mash them with a ladle to create a smooth, thick mixture. Be careful as the mixture will be very hot.

5. In the meantime, prepare the haleem spice mix by combining all the spice powders mentioned above. Mix them well and set aside.

6. In a separate pan, heat cooking oil or ghee over medium heat. Add chopped onions and cook until they become golden brown.

7. Add the chopped tomatoes to the onions and cook until they turn soft and mushy.

8. Now, add the cooked meat along with its broth to the pot with lentils and wheat mixture. Mix everything together.

9. Add the prepared haleem spice mix to the pot and stir well to combine all the flavors.

10. Continue to cook the haleem over low heat, stirring occasionally, until it reaches the desired consistency. The ideal haleem should have a thick, porridge-like texture. If it becomes too thick, you can add a little water to adjust the consistency.

11. Serve the haleem hot, garnished with fried onions, chopped coriander leaves, sliced green chilies, and lemon wedges.

Haleem is often enjoyed with naan bread or parathas and makes for a hearty and satisfying meal, especially during the colder months. Enjoy!