Haleem | FoodieAtlas

Ingredients

1 cup wheat grains
1/2 cup barley
1/2 cup split chickpeas (chana dal)
1/2 cup red lentils (masoor dal)
1/2 cup rice
1 pound beef or chicken, cut into pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger paste
2 tomatoes, chopped
1/2 cup yogurt
1/4 cup vegetable oil or ghee
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon chili flakes (optional, for extra heat)
Salt to taste
6 cups water or beef/chicken broth
Fresh coriander leaves, chopped (for garnish)
Fried onions (for garnish)
Lemon wedges (for serving)
Sliced green chilies (for garnish)
Fresh mint leaves (for garnish)

Instructions

Prepare the Grains and Lentils

Rinse the wheat grains, barley, split chickpeas, red lentils, and rice under cold water.

Soak them in water for at least 2 hours or overnight for best results.

Cook the Meat

In a large pot, heat the oil or ghee over medium heat.

Add the chopped onions and saut√© until they become golden brown.

Stir in the garlic and ginger paste, and cook for an additional minute.

Add the meat pieces and cook until they are browned on all sides.

Prepare the Haleem Base

Add the chopped tomatoes and cook until they soften.

Stir in the yogurt, cumin, coriander, turmeric, red chili powder, garam masala, and chili flakes (if using). Cook for 5 minutes.

Add the soaked grains and lentils to the pot, and mix well.

Simmer the Haleem

Pour in the water or broth, and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, stirring occasionally. The mixture should become thick and porridge-like. You can use a hand blender to blend some of the ingredients for a smoother texture if desired.

Finish

Once the Haleem has reached the desired consistency and flavor, adjust the salt to taste.

Garnish with chopped coriander leaves, fried onions, fresh mint leaves, and sliced green chilies.