Mangu

haleem

Next Dish: Kalakukko

Haleem is a traditional stew popular in the Middle East, Central Asia, and the Indian subcontinent. It is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), and lentils. The dish is slow-cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of the spices, meat, barley, and wheat. Haleem is particularly consumed in the Islamic month of Muharram and is also a popular dish during the holy month of Ramadan.

mutton

wheat grains

chana dal

masoor dal

moong dal

turmeric powder

red chili powder

salt

ghee

garam masala

barley

urad dal

ginger garlic paste

beef

coriander

dried mint

ginger

lemon

onion

Recipe

Ingredients:

  • 500g boneless beef or mutton

  • 1 cup wheat grains

  • 1/2 cup barley

  • 1/2 cup chana dal (split chickpeas)

  • 1/2 cup masoor dal (red lentils)

  • 1/2 cup moong dal (split green gram)

  • 1/2 cup urad dal (split black gram)

  • 2 onions, finely chopped

  • 2 tablespoons ginger garlic paste

  • 2 teaspoons garam masala

  • 2 teaspoons turmeric powder

  • 2 teaspoons red chili powder

  • Salt to taste

  • 1 cup ghee (clarified butter)

  • Fresh coriander leaves, mint leaves, fried onions, lemon wedges and sliced ginger for garnish


Instructions:

  1. Soak wheat grains and barley in water overnight.

  2. In a separate bowl, soak all the dals (lentils) in water for about 4-5 hours.

  3. In a large pot, add the soaked wheat grains, barley, and dals along with the meat, ginger garlic paste, garam masala, turmeric powder, red chili powder and salt.

  4. Add enough water to cover the ingredients and let it cook on a medium flame until the meat is tender and the grains are fully cooked. This may take up to 2-3 hours. Keep stirring occasionally to prevent the mixture from sticking to the bottom of the pot.

  5. Once the meat and grains are cooked, use a hand blender to blend the mixture into a thick, smooth consistency.

  6. In a separate pan, heat the ghee and fry the chopped onions until they are golden brown.

  7. Add the fried onions and ghee into the haleem mixture and stir well.

  8. Cook the haleem on a low flame for another 30 minutes, stirring occasionally.

  9. Serve the haleem hot, garnished with fresh coriander leaves, mint leaves, fried onions, sliced ginger and a squeeze of lemon.