Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Haleem (Slow-Cooked Meat & Lentil Porridge)

Traditional 7. Haleem recipe

🧺 Ingredients

• Mutton, cubed: 300g
• Wheat grains (soaked overnight): 50g
• Barley (soaked overnight): 30g
• Chana dal (split chickpeas): 30g
• Moong dal (yellow lentils): 30g
• Ghee: 50ml
• Onions, sliced: 100g
• Ginger-garlic paste: 15g
• Green chilies, minced: 2
• Yogurt: 60ml
• Ginger, julienned: 10g
• Green chilies, sliced: 2 (for garnish)
• Fresh coriander, chopped: 8g
• Salt: 6g
• Water: 900ml
• Green cardamom: 3
• Cinnamon stick: 2cm
• Cloves: 3
• Bay leaf: 1
• Black peppercorns: 5
• Coriander powder: 1.5g
• Cumin powder: 1.5g
• Red chili powder: 3g
• Turmeric powder: 1.5g
• Garam masala powder: 1.5g
• After 1:45: All ingredients should be completely soft, barely holding shape
• Final stage: Should resemble thick porridge or mashed potatoes

👩‍🍳 How to make Haleem

1. Soak wheat grains and barley overnight (or 6 hours), drain
2. Soak chana dal and moong dal 30 minutes, drain
3. In a heavy-bottomed pot, heat ghee at medium-high heat
4. Add sliced onions, fry 5-6 minutes until deep golden-brown
5. Reserve half the fried onions for garnish
6. Add mutton to remaining onions, cook 3-4 minutes stirring to seal meat
7. Add ginger-garlic paste, cook 1 minute
8. Add minced green chilies, cook 20 seconds
9. Pour yogurt, stir well
10. Add soaked and drained: wheat grains, barley, chana dal, moong dal
11. Add all whole spices: cardamom, cinnamon, cloves, bay leaf, peppercorns
12. Add all ground spices one by one: coriander, cumin, turmeric, red chili, garam masala
13. Stir each spice for 15 seconds after adding
14. Pour 900ml water, stir well
15. Bring to boil (high heat, 5 minutes), then reduce to low heat
16. Cover pot partially (leave lid slightly open for steam to escape)
17. Simmer on very low heat 1 hour 45 minutes, stirring every 15 minutes
18. After 1 hour 45 minutes: all grains and lentils should be completely soft and broken down; meat should shred easily
19. Increase heat to medium, cook uncovered 15 minutes, stirring constantly
20. Haleem should gradually break down and become a thick, porridge-like consistency (mashed texture)
21. It should be thick enough that a spoon stands upright in it
22. Keep stirring—texture should become uniform and creamy

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